John Myers
Tomato Vegetable Sugo
The perfect tomato vegetable sugo recipe with a picture and simple step-by-step instructions.
- 300 g Onion
- Olive oil
- 300 g Celery
- 300 g Carrots
- 200 g Paprika
- 500 g Zucchini
- 1,5 kg Tomatoes
- 4 Garlic cloves
- 4 tbsp Sugar
- Salt
- Pepper
- 3 Hands full Fresh oregano
- 2 Hands full Fresh basil
- Fresh bay leaves
- 2 El Worcester sauce
- 2 tbsp Chili
- Balsamic vinegar
- It often has to be quick in the kitchen. And what could be better than using the delicacies harvested and preserved in your own garden in summer. And this is how it works: ripple celery, carrots, peppers, zucchini (I do this in the food processor – it’s super fast).
- Roughly chop the onion and gently toast it in plenty of olive oil, then toast all the vegetables one after the other.
- Roughly chop the tomatoes or, as I did, chop them up in the food processor and add to the vegetables with the squeezed garlic, sugar, salt and pepper and bring to the boil.
- If you like, you can also add tomato paste or ketchup here. But then leave out the sugar! (I opted for the pure variant.)
- Then add the chopped herbs and continue cooking.
- Puree the whole thing as far as your eye feels it is good. I like it when bits can still be seen and tasted.
- Finally, season with chilli, Worcester sauce and, if necessary, salt and pepper. Cook a little more and then fill into sterile jars. Screw tight.
- Let it cool down and go to the cellar. It is always good to store preserves in the dark. The sugo tastes really delicious with pasta. enjoy the meal!
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