Sugo Di Pomodoro Fresco

Submitted by Satyne

"Taken from Love Italian v2"

 

• Ready In: 42mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 1⁄2 kg roma tomatoes (or equivlent canned tomatoes)
• 3 tablespoons olive oil
• 1 small carrot, finely diced
• 1 large red onion, finely diced (brown works ok too)
• 2 sticks celery, finely diced
• 3 garlic cloves, crushed
• 375 g tomato paste
• 1 teaspoon brown sugar
• 2 cups chicken stock or 2 cups vegetable stock
• salt & pepper

directions

1. Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces.
2. Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
3. Stir in tomato paste and cook for 1 minute.
4. Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
5. Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
6. Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
7. Serve with prepared pasta of your choosing.

8. OPTIONS:

9. Add fresh herbs such as oregano, flat leaf parsley or basil.
10. Add 500g pork&veal mince to make it into a bolagnaise.
11. Can be used for parmigiana.

Reviews

[Outta Here]

Very fresh tasting. Like that there are no herbs and spices in this, so it doesn't hide the flavor of things such as the meatballs I served it with. (Demelza's recipe #448374) Will be making this again. Made for Spring 2013 PAC.