Sugo Rosso Red Sauce Food

SUGO ROSSO (RED SAUCE)

Sugo Rosso (Red Sauce) image

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

Provided by she_cooks

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

2 large tomatoes
2 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon salt
4 large basil leaves, chopped

Steps:

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.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.2 g, Fat 13.9 g, Fiber 2.3 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 591.3 mg, Sugar 4.8 g

SUGO ROSSO (RED SAUCE) RECIPE - (4.5/5)

Sugo Rosso (Red Sauce) Recipe - (4.5/5) image

Provided by Susan52

Number Of Ingredients 5

Ingredients

2 large tomatoes
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 teaspoon salt
4 large basil leaves, chopped

Steps:

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.

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