-
-
My review
Sugo Rosso (Red Sauce)
76
she_cooks
"This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 157Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3644 Ratings
-
-
-
-
-
Most helpful positive review
9/11/2010
This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was cru...
Most helpful critical review
8/23/2011
Delicious! Very easy. Followed recipe exactly. Fresh and light. Will make every summer when I have an over abundance of ripened tomatoes.
Most helpful
Most positive
Least positive
Newest
9/11/2010
This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was cru...
5/10/2011
Simple, fast, and delicious. Skipped the cold water bath. Easily removed the skins and used a potato masher to instantly get the authentic chunky texture I wanted without dicing/blending. 5 medi...
10/31/2010
Excellent. Surprising complex for such a simple recipe. I can't wait to try it with fresh heirloom tomatoes next year!
6/26/2011
This a 5 star recipes all round. Easy - Fresh - absolutely perfect for a light summer meal. In the time it takes to boil your water and cook the pasta this sauce is done. I used an immersion ...
6/2/2011
I didn't know what I was missing, having grown up on the jarred stuff, until I made this. I made one serving; cut the EVOO to 1 tsp to save calories, and used 5 smallish basil leaves. Also, pe...
8/23/2011
Delicious! Very easy. Followed recipe exactly. Fresh and light. Will make every summer when I have an over abundance of ripened tomatoes.
6/10/2011
This was a wonderful sauce! I love it's simpliciity. When making larger batches you do need to remove the seeds.
8/15/2011
This is a great recipe! I have a ton of heirloom tomatoes from my garden so I used a lot more than the recipe required. I didn't boil the tomatoes because the skins peeled off easily. It took me...