Homemade Tomato Sugo is a great Italian staple to have in the fridge at all times. You can stir it through just cooked pasta for a very quick & simple dinner with some herbs & freshly grated parmesan. Also use it as the sauce base for your pizzas, or braise lamb, chicken, pork or fish for a true taste of Italy!
- 1kg ripe, Roma tomatoes
- 2 cloves garlic, peeled
- 1 tbs olive oil
- 1 bay leaf
- a handful of fresh oregano or basil
- salt and pepper
- Roughly dice the tomatoes.
- Heat the olive oil in a saucepan and add the garlic cloves. Fry until lightly browned.
- Add the tomatoes, bay leaf and herbs and simmer for about 1 hour, or until the tomatoes have roughly halved in volume.
- Press the sauce through a sieve to remove the skins and seeds, season with salt and pepper, and pour into a sterilized glass jar. Cool to room temperature, seal with a lid and store in the refrigerator.
Note: 1kg of tomatoes will make about 500ml of sauce.