Sugo Rosso (Red Sauce) recipe

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Ingredients

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

Nutrition Info

156.9 calories
carbohydrate: 8.2 g
cholesterol: : -
fat: 13.9 g
fiber: 2.3 g
protein: 1.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 591.3 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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

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