in Italy

Tomato – Red Wine – Sugo

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Ingredients for 2 servings:

  • 6 tomatoes (bottom tomatoes), Italian, peeled, deseeded, finely chopped
  • ¼ liter vegetable broth
  • 3 shallots, roughly chopped
  • 2 garlic cloves, chopped
  • ⅛ liter red wine
  • some olive oil
  • salt and pepper
  • 2 sprig(s) rosemary, fresh, chopped
  • Basil, fresh, coarsely chopped
  • 1 tbsp sugar
  • Sage, dried
  • 3 tbsp tomato paste
  • 1 bay leaf
  • Thyme, dried
  • Marjoram, dried

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat oil in a pan. Add tomato paste and onions and fry briefly. Add the diced tomatoes and sauté briefly. Add the sugar, bay leaf, and garlic. Deglaze with vegetable stock and red wine. Cover and simmer for about 40 minutes. Then remove the lid. Reduce the liquid over medium heat. Finally, season with salt, pepper, and herbs. Perfect with gnocchi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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