Roasted tomato sugo

Total time: 1hr 50m
Preparation Time: 60m

For 2 glasses


Corinne & Bettina - nom-nom

Nutritional Information

Contains 405 Kcal, 7g Protein, 30g Carbohydrates, 26g Fat


  • To peel the tomatoes
  • 1.5 kg tomato (e.g. San Marzano, Cuor di Bue)
  • water, boiling
  • To roast the tomatoes
  • 4 tbsp olive oil
  • 3 garlic clove, halved lengthwise
  • 1 onions, finely chopped
  • 2 sprigs thyme
  • 3 sprigs oregano
  • 2 bay leaf
  • 1 tsp cane sugar
  • To strain the tomatoes / cook the sugo
  • 0.5 tsp salt
  • a little pepper
  • Utensils
  • 2 preserving jars (each approx. 500 ml)

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  • To peel the tomatoes

    Cut a cross into the tomatoes, blanch in boiling water for approx. 30 secs. per batch, remove with a slotted spoon, dip briefly in cold water, peel away the skin with a knife.
  • To roast the tomatoes

    Halve or quarter the tomatoes depending on their size, transfer to a shallow baking dish along with the oil and all the other ingredients up to and including the sugar, mix well. Roast the tomatoes for approx. 50 mins. in the centre of an oven preheated to 180°C, stirring occasionally. The outside of the tomatoes should be roasted but not too dark.
  • To strain the tomatoes / cook the sugo

    Remove the garlic, herb stems and bay leaves. Pass the tomatoes through a food mill and into a large pan, bring to the boil, reduce the heat and simmer for approx. 30 mins., season.
  • Bottle up the sugo while hot

    Thoroughly wash the preserving jars and lids, rinse with hot water. While still hot, ladle the sugo into the jars and fill to just below the rim, seal immediately, leave to cool.
  • Shelf life:

    Store for approx. 3 months in a cool, dark place.

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