Sugo Recipes

The Fabulous Summer Recipe for Sugo di Pomodoro 2023

The one and only recipe for Sugo di pomodoro

Sugo di pomodoro

This is how Patrizio and Anna-Lisa, residents of Fasano in Puglia, make this exclusively summery recipe. This sauce is made with long, ripe, hard-skinned tomatoes that are harvested in the area. It is served with orecchiette or long pasta (spaghetti, linguine,..), grated cacioricotta (salted ricotta) and basil. They make a lot of it to can it for winter (Weck® type).

Salsa or sugo di pomodoro?

Salsa (sauce) comes from the Latin salsus (salty) and sugo (sauce) from the Latin sucus (juice).

Pellegrino Artusi explains the difference in his book “La science en cuisine ou l’art de bien manger” (1911).

Recipe n°6: Sugo di pomodoro

Vi parlerò più avanti della salsa di pomodoro che bisogna distinguere dal sugo, il quale deve essere semplice e cioè di soli pomodori cotti e passati.

Translation of the English edition: “I will speak to you later about the tomato sauce (salsa) which must be distinguished from the coulis (sugo), which must be simple, that is to say prepared only with cooked tomatoes passed through a sieve.

sugo di pomodoro

Easy
Serves 4
Preparation time: 20 minutes – Cooking time: 1 hour

Ingredients

  • 2 kg of tomatoes
  • extra virgin olive oil from Puglia
  • 1/2 onion
  • sugar (optional)
  • salt and pepper

Preparation

  • Bring a pot of water to a boil and briefly dip the tomatoes in it. Then dice them and pass them through a hand-cranked vegetable mill to remove the skin and obtain a coulis.
  • Add the tomato purée to a pan with about 50 ml of olive oil and the whole onion. Bring to a boil, then reduce the heat and reduce until all the water has evaporated. Remove the onion. Season with salt and pepper.
  • Do not cook the pasta al dente but al dentissimo, says Patrizio. Add the sauce to the pasta; serve with grated cacioricotta and a drizzle of olive oil.

How do you make sugo di pomodore or Weck-type tomato sauce preserves?

Weck jars were invented in Germany at the beginning of the 19th century. They are used to sterilize food and to make “home-made” preserves with a long shelf life. To do so, we use reusable glass jars, previously boiled. The jar is topped with a rubber washer and a lid. The food to be sterilized is placed in the jar. The lid and the sterilization ring are held in place by clips. Then the jar is put in an autoclave (recommended). Pour water up to one cm below the jars. After sterilizing the jars, take them out with tongs and let them cool down. Check that the sterilization has gone well: the rubber tab is pointing down and the jars are well sealed.

For the sugo, make the sauce as described above. Then, the sauce in the jars is sterilized for 20 minutes at 90 °C.

Leave a Comment