Tomato Sugo
Simple, easy, versatile, delicious. I love having a batch of this on hand to accompany basically anything, beautiful with pasta, meat or fish but also delicious on those nights where all you feel like is some boiled veggies.
Ingredients
- ½ cup olive oil
- ½ bunch basil, leaves picked
- 6 cloves garlic, finely sliced
- 1 onion, finely chopped
- 2 x 400g tins whole tomatoes
- 1 tsp sugar
- 1 tsp chilli flakes (optional)
- 1 Parmesan rind
Serving ideas:
- Tossed through pasta or gnocchi
- Eggs in purgatory
- Chicken Parmigianas
- Eggplant Parmigiana
- Cheesy polenta
- Pizza
- Spooned over focaccia before baking
- White fish
- Mussels
Method
- Prepare the tomato sugo. Heat olive oil over low heat in a large pan.
- Add garlic and a handful of large basil leaves and slowly simmer until garlic is very lightly golden.
- Add onions to oil and sweat, still on low heat, until translucent.
- Crush in tinned tomatoes by hand, then add sugar, chilli flakes (optional), a salt flakes and Parmesan rind.
- Cook on low for 45 minutes - 1 hour, stirring occasionally and breaking up tomatoes with the back of a wooden spoon. It’s ready when the sauce has thickened, and tomatoes have begun to break down into the sauce.