Sugo Rosso (Red Sauce)18 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight.” - by she_cooks
Original recipe yields 2 servings
- Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.
- Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.
Amount Per Serving (2 total)
- 157 cal
- 13.9 g
- 8.2 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was crushing ..." See morethe garlic so I didn't add any more to that. The only thing I would do differently is to add 1 or 2 more tomatoes because it was so good and gone too fast!"
"Simple, fast, and delicious. Skipped the cold water bath. Easily removed the skins and used a potato masher to instantly get the authentic chunky texture I wanted without dicing/blending. 5 medium tom..." See moreatoes served two adult sized portions."
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