If you’re in need of a little weekend kitchen project, I have just the right thing for you: make your own sugo!
Don’t you just think it’s so sad that local, sweet tomatoes are available for such a short period of time. I know that in our garden things are going crazy right now. We can’t possibly eat all the veggies that are growing but it would be a waste to just leave it all in the garden until the bugs take over the vegetable patch. That’s why making sugo is such a great idea. Make it now using your own garden-grown or local farmer’s market tomatoes and eat sweet tomato sugo with your pasta, on your pizza or ratatouille in the dead of winter when tomatoes tend to be scarce and flavorless.
I picked over 1kg of tomatoes from the garden on Saturday and my mom and I both felt that making sugo was the only recipe where we would be able to use them all. I made a herb variation but if you prefer you can throw in some garlic or even cook it up with some meat if you are a carnivorous pasta-lover!
My mom told me to clearly label the sugo jars because somehow the tomatoes mysteriously change their color from bright red to orange, basically the same color that our home-made apricot jam has. And to prevent any early morning jar mix-ups I made some extra-big labels.
The ingredients that you will need are cherry tomatoes, onion, fresh or dried herbs, salt and some pepper and 1-2 hours of patience. After that throw everything into blender. Pour the sugo into the jars and wait for those fall and winter days where all you want is some pasta with sweet tomato sugo.
Cherry Tomato & Herb Sugo
makes 3 jars
- 1kg cherry tomatos (or vine tomatoes, quartered)
- 3 tbsp. olive oil
- 1 white onion, roughly chopped
- fresh or dried herbs (basil, thyme, rosmary)
- salt and pepper
- 3 glass jars (jars and lids should be cleaned with boiling water beforehand!)
- Heat up the olive oil in a large pot. When hot, add the chopped onion and sautée them. Do not burn it!
- Add the cherry tomatoes, turn down the heat to medium-low heat and let it simmer. Add the herbs and s+p and let everything simmer for 1.5-2 hours. Check on the tomatoes occasionally and give them a stir.
- After about 2 hours pour the tomatoes into a blender, blend until smooth and divide the sugo into 3 clean glass jars. Close the lid tightly and turn the glasses up-side-down for about 12 hours.
- Enjoy with pasta, on pizza or with your favorite veggies!
Other tomato recipes I love:
Have a great weekend!!!