Sugo Rosso (Red Sauce)

Sugo Rosso (Red Sauce)

18
she_cooks 3

"This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight."

Ingredients

25 m {{adjustedServings}} servings 157 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

18
  1. 22 Ratings

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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 cru...

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 medi...

Excellent. Surprising complex for such a simple recipe. I can't wait to try it with fresh heirloom tomatoes next year!