Tomato Sugo

Tomato Sugo

Ideal for use on pizza bases or as a pasta sauce.

Makes around 1L.

Ingredients: 

400g tin of Diced Tomatos 

1 Onion, diced

2 cloves of Garlic, diced

3tbs of Fresh Herbs (I use sage, oregano, basil and parsley)

1-2 Bay Leaves

2-4tbs of Red Wine

Salt and Pepper

Olive Oil

Water

Method:
1. Place oil, onion and garlic in a saucepan and cook until tender.
2. Pour tin tomatos and wine into pan and season with herbs, bay leaves and salt and pepper.
3. Stir occasionally and allow to simmer for as long as necessary, adding water to compensate for liquid lost due to evaporation. (I left mine on low heat for around a hour and added around 500ml of water.)

4. Remove from heat and take out bay leaves.

5. Place in blender and beat until smooth.

Sugo will keep for around 3 days and should be stored in the fridge.