Tomato – Red Wine – Sugo

Ingredients for 4 servings:

• 6 beef tomatoes, ripe, aromatic (otherwise canned tomatoes)
• 4 tbsp olive oil
• 1 large onion(s)
• 4 garlic cloves
• 2 tbsp rosemary, chopped
• Lemon thyme, a few sprigs
• 2 tbsp tomato paste
• 1 chili pepper(s), dried
• 1 tbsp capers – apples
• 1 small zucchini
• ¼ liter wine, red, dry
• ¼ liter of water
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious sugo for fish, mussels or simply with spaghetti

Score the tomatoes and blanch them in boiling water, let them steep, peel them, and dice them. Heat olive oil in a pan, sauté the onions, garlic, and chopped rosemary, add the tomato paste, pour in the red wine, and let it reduce. Then add the chopped capers, 1 dried chili, and 250 ml water. Continue simmering and season with salt and freshly ground black pepper. I hung the lemon thyme in a bunch (tied with kitchen string) in the pot because I don’t like the individual leaves in the broth. Half an hour later, add the diced zucchini and season with a teaspoon of sugar. After about an hour, the sauce is ready.