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Roasted tomato sugo
1 h active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 405
  • Fat about 26g
  • Carbohydrates about 30g
  • Protein about 7g
This is needed
This is needed for 2 glasses
To peel the tomatoes
  • 1.5 kg tomato (e.g. San Marzano, Cuor di Bue)
  • water, boiling
To roast the tomatoes
  • 4 tbsp olive oil
  • 3 garlic clove, halved lengthwise
  • 1 onions, finely chopped
  • 2 sprigs thyme
  • 3 sprigs oregano
  • 2 bay leaf
  • 1 tsp cane sugar
To strain the tomatoes / cook the sugo
  • 0.5 tsp salt
  • a little pepper
Tools
  • 2 preserving jars (each approx. 500 ml)
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And that's how it's done
And that's how it's done
To peel the tomatoes
Cut a cross into the tomatoes, blanch in boiling water for approx. 30 secs. per batch, remove with a slotted spoon, dip briefly in cold water, peel away the skin with a knife.
To roast the tomatoes
Halve or quarter the tomatoes depending on their size, transfer to a shallow baking dish along with the oil and all the other ingredients up to and including the sugar, mix well. Roast the tomatoes for approx. 50 mins. in the centre of an oven preheated to 180°C, stirring occasionally. The outside of the tomatoes should be roasted but not too dark.
To strain the tomatoes / cook the sugo
Remove the garlic, herb stems and bay leaves. Pass the tomatoes through a food mill and into a large pan, bring to the boil, reduce the heat and simmer for approx. 30 mins., season.
Bottle up the sugo while hot
Thoroughly wash the preserving jars and lids, rinse with hot water. While still hot, ladle the sugo into the jars and fill to just below the rim, seal immediately, leave to cool.