Tomato Sauce/Sugo Al Pomodor
About this Recipe
Sugo al pomodoro is a MUST in my house and every Italian family has different recipes. This is a basic one. I like to serve it with spaghetti. Try it and you will be impressed by its simplicity. The key is to use good extra-virgin olive oil and good tomatoes. You can use fresh cherry tomatoes, diced Roma tomatoes or canned tomatoes. If I buy a can of tomatoes, I always make sure it’s made in Italy. Also, I always use basil, my favorite herb. I love fresh basil so much that I grow basil plants in my kitchen so I can have it all year round!
- 500 ml whole peeled tomatoes (or whichever you decide to use)
- 2 cloves garlic, lightly smashed and peeled
- 3 tbsp extra-virgin olive oil
- 3-4 leaves basil
- A sprinkle of love
- Place the tomatoes in a bowl and crush them with your hands. My Nonna used to say that the tomatoes will release a wonderful aroma if crushed by hand.
- In a large, non-stick skillet, over medium-high heat, lightly brown the garlic with two leaves of basil in the oil (the oil will absorb the aroma of the basil).
- Add the tomatoes and the rest of the basil.
- Bring the sauce to a boil and cook, covered, for 15 minutes (place a wooden spoon in between the lid and the skillet).
- Add the cooked sauce to a plate of spaghetti and you can have dinner in 15 minutes!