How to cook basil Sougo sauce for the winter and for which dishes it is suitable

We offer you several recipes for Sugo sauce for the winter, which will show you how to make a flavorful and flavorful dressing that the whole family will love!

What it is

The origin of soua “Sugo” is connected with Italian cuisine, because it was in Italy that it was first invented and actively began to be used by local chefs.

This sauce can be prepared with only vegetables and a few favorite herbs that every second person grows in their own garden. Sugo is based on ripe, juicy and red tomatoes, which, when combined with basil and other seasonings, reveal their taste to the maximum.

Classical

The original version of Sugo sauce, in the form in which it was created in its homeland in Italy. To prepare a standard version of tomato basil sauce for the winter, you will need the following ingredients:

• Red tomatoes – 1 kg;
• Onion – 1 pc.;
• Blue or green basil – 1 bunch;
• Sweet pepper – 1 pc.;
• Hot chili pepper – ½ piece;
• Garlic – 1 clove;
• Olive oil – 50 ml;
• Sugar – 3 tbsp. L.;
• Table salt – 1.5 tbsp. l.;
• Tomato paste – 100 gr.
• Vinegar 5% – 2 tbsp. l.

How to cook:

1. Wash the tomatoes, pour boiling water over them;
2. Coarsely chop the onion and pepper, crush the garlic with a press;
3. Remove the tomatoes from boiling water, remove the peel, cut the pulp as desired;
4. Place vegetables except tomatoes in a saucepan, fry in oil, stirring;
5. Add tomato puree, cover and simmer for about 30 minutes;
6. Add finely chopped basil to the sauce and stir;
7. Add salt, sugar, tomato paste, leave for another 10 minutes;
8. Remove from heat, run through an immersion blender, add vinegar and return to heat;
9. Bring the mixture to a boil, turn off the heat, pour into jars and seal.

Roll it up for the winter and take it out when you want to make pizza. As a pizza base it’s just the bomb!

How to thicken

If you want to get a thicker version of the sauce, then periodically strain the resulting liquid from the saucepan. Also, to get thick Sugo, you need to add a little sugar and increase the cooking time over low heat: the longer you cook, the thicker the sauce will be.

With bell pepper

Another option for making sauce with sweet peppers, which is moderately spicy and incredibly aromatic. During the season when there is an abundance of bell peppers growing in the garden, you can safely prepare this Sugo sauce and process the entire vegetable harvest in one go.

Ingredients:

• Tomatoes – 2.5 kg.
• Bell pepper – 300 gr.
• Onions – 300 gr.
• Fresh basil – 100 gr. or more;
• Chili pepper – ½ pod;
• Salt – 1.5 tbsp. l.
• Sugar – 1.5 tbsp. l.
• Ground black pepper – ½ tsp.
• Coriander – 1 tsp. l.;
• Provencal herbs – 1 tbsp. l.
• Vegetable oil – 100 ml.
• Garlic – 30 gr.
• Vinegar 9% – 1.5 tbsp. l.

How to cook:

1. Grind tomatoes, two types of peppers and onions through a meat grinder;
2. Bring to a boil over heat, add salt and sugar;
3. Reduce heat, cook for about 40 minutes;
4. Finely chop the basil;
5. Add ground pepper, coriander, garlic, herbs, oil and basil to the sauce, cook for another 10-12 minutes;
6. Prepare the jars, pour the sauce and close.

You can use thyme, rosemary or oregano in the recipe!

Spicy

This version of the sauce is suitable for those who like spicy and even slightly hot food. The spicy taste of this version of “Sugo” is achieved due to the fact that it is prepared with hot pepper, the amount of which directly affects the degree of spiciness of the dressing.

Composition:

• Tomatoes – 2 kg.
• Basil – any amount to taste;
• Hot chili pepper – 2 pcs.;
• Onion – 2 pcs.;
• Garlic – 1 head;
• Tomato paste without starch – 2 tbsp;
• Sugar – 1.5 tbsp. L.;
• Salt – 0.5 tbsp. L.;
• Provençal herbs – 1 tbsp;
• Olive oil – a little for frying.

Method for preparing the sauce:

1. Grind the tomatoes in a blender or meat grinder and place in a saucepan over heat;
2. Chop the hot pepper, basil and garlic with a knife;
3. Add the pepper mixture to the tomatoes, cook for about 30 minutes;
4. Fry finely chopped onion in oil until golden brown;
5. Place the onion in the pan and cook for another 10 minutes;
6. Add Provençal herbs, tomato paste, sugar, more basil and sugar;
7. Stir, leave for 12-15 minutes under a closed lid and remove from heat;
8. Place in jars and cover until cool.

Serve as a sauce for boiled pork, boiled tongue or chicken breast.

With tomato paste

We offer you another step-by-step recipe for a delicious, not too spicy, but very tasty Sugo sauce with herbs and tomato paste. In addition, it is prepared without vinegar, but this is up to your taste.

Ingredients:

• Tomatoes – 4 kg;
• Basil – 0.2 kg;
• Chili pepper – 2 pieces or less as desired;
• Garlic – 0.1 kg;
• Onion – 0.4 kg;
• Sugar – 3 tbsp. L.;
• Salt – 1 ½ tbsp. L.;
• Italian herbs in a set – 1 ½ tbsp. l.;
• Tomato paste – 140 gr.;
• Olive oil – for frying onions.

How to do:

1. Grind the tomatoes using any special device and place in a deep container;
2. Divide the garlic and basil into three parts. Grind two parts together with pepper, add to tomatoes;
3. Place on the fire at maximum heat, bring to a boil, then reduce the temperature and cook for about 35-40 minutes;
4. Cut the onion into cubes and fry until soft and lightly golden;
5. Add onion to the sauce, add salt, cook for another 6-7 minutes;
6. Finely chop a third of the basil and garlic, add to the sauce with sugar and herbs;
7. Leave on the fire for another 3-5 minutes until the sugar dissolves, add the paste and bring to a boil for the final time.

What could be better than using this sauce for spaghetti or pasta. But it also goes to buckwheat.

With garlic

Spicy and universally compatible with dishes, tomato and basil sauce with a predominance of fresh garlic.

Composition:

• Tomatoes – 2 kg
• Basil – any amount to taste;
• Chili pepper – 2 pcs.;
• Garlic – a whole head;
• White onion – 2 heads;
• Tomato paste – 2 tbsp. L.;
• Salt – ½ tbsp. L.;
• Sugar – 1.5 tbsp. l
• Provençal herbs – 1 tbsp. l.;
• Sunflower oil – for frying.

How to cook:

1. Wash the tomatoes, remove the stems, pass through a food processor, meat grinder or blender;
2. Pour into a deep saucepan or cauldron;
3. Cut the chili pepper into large pieces, divide the fresh basil into two parts, chop one of them, add to the chili;
4. Add half a head of garlic to them, chop everything with a blender;
5. Place the tomatoes over medium heat, add the crushed mixture and salt, cook for about 40 minutes, stirring;
6. Finely chop the onion, fry in oil until golden brown;
7. Add onion to sauce, cook for another 10 minutes;
8. Grind the remaining garlic on a grater or press, cut the second part of the basil bunch;
9. Add sugar, herbs, tomato paste, as well as garlic and basil to the sauce, cook for another 10 minutes;
10. Roll the sauce into sterilized jars.

You might also be interested in another sauce with basil – Pesto!

Recipe by Tatiana Kamchatnikova

Finally, let’s leave here another delicious version of Sugo sauce, which Tatyana Kamchatnikova offers.

Ingredients:

• tomatoes – 4 kg
• Blue or green basil – 200 g or more;
• Onion – 3 pcs.;
• Tomato paste – 3-4 tablespoons;
• Garlic – 3 large heads;
• Hot chili – 4-5 pcs. with seeds;
• Sunflower oil – ½ tbsp;
• Coarse salt – 1 tbsp. l.;
• Granulated sugar – 2-3 tbsp;
• Favorite dried herbs – 1 tbsp. l.

How to cook:

1. Chop the tomatoes, mince until pureed;
2. Grind half the basil, garlic and hot pepper together;
3. Transfer the mixture to the tomatoes, add salt and put on the fire to simmer for about half an hour;
4. Fry the onion in oil until soft, add to the sauce;
5. Simmer for about 10 minutes, add the remaining basil;
6. Add tomato paste, sugar, favorite herbs and garlic, cook for another 10 minutes.

What do you eat with and where do you add it?

Over the years of its existence, Sugo basil sauce has been widely used in cooking around the world, long ago going beyond the scope of Italian cuisine.

Now it is used as a dressing for pasta, soup, borscht, and other hot dishes. In addition, Sugo in different variations is an excellent substitute for sauce, which can be served with side dishes, barbecue and sandwiches.

Rice, bulgur, quinoa and almost all types of grains go well with this sauce. But also, due to its thickness, it is quite suitable for French fries.