1Slice three onions and peel about two heads of garlic.
2Slice three onions and peel about two heads of garlic.
3Slice three onions and peel about two heads of garlic.
4Finely cut the onions and garlic, using a food processor in pulses if available, to speed up the process.
5Finely cut the onions and garlic, using a food processor in pulses if available, to speed up the process.
6Finely cut the onions and garlic, using a food processor in pulses if available, to speed up the process.
7Place a big heavy-based pot on high heat and add about six tablespoons of olive oil. Heat the oil until small bubbles form around a wooden spoon inserted into it.
8Place a big heavy-based pot on high heat and add about six tablespoons of olive oil. Heat the oil until small bubbles form around a wooden spoon inserted into it.
9Place a big heavy-based pot on high heat and add about six tablespoons of olive oil. Heat the oil until small bubbles form around a wooden spoon inserted into it.
10Add the finely cut onion and garlic to the hot oil and season with salt. Sweat the mixture for about 8 minutes until it starts breaking down and gets some color, but not crispy.
11Add the finely cut onion and garlic to the hot oil and season with salt. Sweat the mixture for about 8 minutes until it starts breaking down and gets some color, but not crispy.
12Add the finely cut onion and garlic to the hot oil and season with salt. Sweat the mixture for about 8 minutes until it starts breaking down and gets some color, but not crispy.
13Add a little bit of dried oregano to the onion and garlic mixture.
14Add a little bit of dried oregano to the onion and garlic mixture.
15Add a little bit of dried oregano to the onion and garlic mixture.
16Add six tins of whole peeled tomatoes to the pot, rinsing the tins out with water to ensure all product is used.
17Add six tins of whole peeled tomatoes to the pot, rinsing the tins out with water to ensure all product is used.
18Add six tins of whole peeled tomatoes to the pot, rinsing the tins out with water to ensure all product is used.
19Give the mixture a little mix to evenly distribute the onion and garlic.
20Give the mixture a little mix to evenly distribute the onion and garlic.
21Give the mixture a little mix to evenly distribute the onion and garlic.
22Mash the whole tomatoes in the pot using a masher.
23Mash the whole tomatoes in the pot using a masher.
24Mash the whole tomatoes in the pot using a masher.
25Cook the sauce at a light simmer for 20-25 minutes, stirring often and tasting as you go.
26Cook the sauce at a light simmer for 20-25 minutes, stirring often and tasting as you go.
27Cook the sauce at a light simmer for 20-25 minutes, stirring often and tasting as you go.
28After 25 minutes, give it a good stir with a spoon or masher and season again with a little salt, ensuring it's baseline seasoned.
29After 25 minutes, give it a good stir with a spoon or masher and season again with a little salt, ensuring it's baseline seasoned.
30After 25 minutes, give it a good stir with a spoon or masher and season again with a little salt, ensuring it's baseline seasoned.
31Taste the sauce for sweetness; if it tastes a little sour, add a small amount of sugar to balance it out.
32Taste the sauce for sweetness; if it tastes a little sour, add a small amount of sugar to balance it out.
33Taste the sauce for sweetness; if it tastes a little sour, add a small amount of sugar to balance it out.
34Cool the sugo down on a rack for an hour at room temperature before putting on the lids.
35Cool the sugo down on a rack for an hour at room temperature before putting on the lids.
36Cool the sugo down on a rack for an hour at room temperature before putting on the lids.
37Fill different sized containers with the cooled sugo, leaving a little space at the top.
38Fill different sized containers with the cooled sugo, leaving a little space at the top.
39Fill different sized containers with the cooled sugo, leaving a little space at the top.
40Label and date the containers, then store them in the fridge or freezer.
41Label and date the containers, then store them in the fridge or freezer.
42Label and date the containers, then store them in the fridge or freezer.
Ingredients
3 onions
3 onions
3 onions
2 garlic heads
2 garlic heads
2 garlic heads
6 tins whole peeled tomatoes
6 tins whole peeled tomatoes
6 tins whole peeled tomatoes
6 tablespoons olive oil
6 tablespoons olive oil
6 tablespoons olive oil
salt
salt
salt
dried oregano
dried oregano
dried oregano
water
water
water
sugar
sugar
sugar
Equipment
bowlfood processorheavy based potwooden spoonmasherplatecontainersrack
Tips
Always have a rubbish bowl nearby when prepping to keep your workspace clean and tidy.
When using a food processor for vegetables, pulse instead of continuous spinning to avoid making a puree.
Season all the way through the cooking process, not just at the end, to get a better-seasoned product and control the seasoning.
Rinse out tomato tins with water to get all the product out.
Use whole tomatoes instead of crushed, as they may be of better quality.
Keep a plate or 'bain marie' for dirty spoons to save your counter from getting dirty.
Cool down food fast before putting it in the fridge, ideally on a rack for better airflow.
Do not put lids on containers until the food is at room temperature to prevent condensation, which can make food soggy.
For long-term storage, sugo can be kept in the fridge for 5 days or in the freezer for 3 months.