Tomato Sugo
A classic Italian tomato sauce made with olive oil, garlic, onion, fresh basil, and passata. This versatile sauce pairs perfectly with pasta, pizza, or gnocchi.
4 Servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion finely chopped
- 4 cloves garlic halved
- 2 14-ounce cans passata (crushed tomatoes)
- ¼ cup fresh basil leaves torn
- Salt to taste
Instructions
Prepare the Ingredients
- Begin by gathering all your ingredients. Finely chop the onion, halve the garlic cloves, and tear the fresh basil leaves into smaller pieces.
Sauté the Onion and Garlic
- In a medium-sized saucepan, heat the olive oil over low heat. Add the finely chopped onion and halved garlic cloves. Sauté gently, stirring occasionally, until the onion becomes soft and translucent, approximately 5 minutes. Take care not to let the garlic brown.
Add the Passata and Basil
- Pour the passata into the saucepan, then add the torn basil leaves and a pinch of salt. Stir the mixture thoroughly to combine all ingredients.
Simmer the Sauce
- Cover the saucepan with a lid and allow the sauce to simmer over medium heat for about 20 minutes. Stir occasionally to prevent sticking and to ensure even cooking. During this time, the sauce will thicken and the flavors will meld beautifully.
Final Adjustments
- After simmering, taste the sauce and adjust the seasoning with additional salt if necessary. Remove the garlic halves before serving, or leave them in if a stronger garlic flavor is preferred.
Notes
This Tomato Sugo recipe is naturally gluten-free. However, if serving with pasta or bread, ensure that gluten-free options are selected to maintain the dish’s gluten-free status. Additionally, check that the passata and any accompanying ingredients are certified gluten-free.