Learn how to make an authentic and delicious sugo rosso red sauce with this easy-to-follow recipe. This classic Italian sauce is made with fresh tomatoes, garlic, onions, and herbs, and it is perfect for serving over pasta. With a rich, savory flavor and a smooth, velvety texture, this homemade red sauce will elevate any pasta dish to new heights. Prepare to impress your friends and family with this mouthwatering recipe that captures the true essence of Italian cuisine.
Ingredients
- 2.2 pounds (1 kg) ripe tomatoes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- Fresh basil leaves, for garnish
Directions
- Bring a large pot of water to a boil. Score an 'X' on the bottom of each tomato with a sharp knife.
- Carefully drop the tomatoes into the boiling water and blanch them for about 30-60 seconds, or until the skin starts to peel away.
- Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking process.
- Once the tomatoes are cool enough to handle, remove the skin and discard.
- Chop the tomatoes into small pieces and set aside.
- Heat olive oil in a large saucepan over medium heat.
- Add the chopped onion and minced garlic to the pan and sauté until they turn translucent and fragrant, about 5 minutes.
- Add the chopped tomatoes, dried oregano, dried basil, salt, black pepper, and sugar to the saucepan.
- Stir well to combine all the ingredients.
- Reduce the heat to low and let the sauce simmer for about 45 minutes, stirring occasionally.
- Taste the sauce and adjust the seasoning if needed.
- Remove the sauce from the heat and let it cool slightly.
- Use an immersion blender or transfer the sauce to a blender or food processor to puree until smooth.
- Return the sauce to the saucepan and heat over low heat until warmed through.
- Serve the sugo rosso red sauce over your favorite pasta, garnished with fresh basil leaves.
