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Organic Tomatoes

Italian Basil Sugo (Sauce)

Serves up to 4, takes 10 minutes to prep and 2 hours to cook!

Cost Per Shop: $21.15 or $33.15 if you need to purchase olive oil.

Cost Per Serve: $6.60 (hard to say as this can be used in a variety of ways!)

This recipe is perfect to make when working from home! You will need a blender or Nutribullet. Watch Vincenzo's video here!


Soffrito (base of the sauce)

  • extra version olive oil

  • 1 large or 2 small carrots

  • 1-2 stalks of celery

  • 1 medium onion


Other sauce ingredients

  • 75-100g fresh basil

  • 6 cans of peeled diced tomatoes (Italian is best)


1. Roughly chop the soffrito ingredients and pop into a blender with 6-7 tbsp olive oil. Blend until you get a bright yellow colour. It should be a creamy puree. This is the base of the sauce.


2. This is a slow process on a low heat. Place a large pot on a low heat with a generous drizzle of olive oil. Add your soffrito mixture to the pan and cover with a lid. Cook for up to 20 minutes, checking every so often so it doesn't burn. It should transform into a bitty texture with a darker colour.


3. Now it is time to add the tomatoes! Also add 2 tsp salt, a crack of pepper, stir, and cover again with the lid. Cook for a further 1-1.5 hours on a low heat, stirring every now and then.​


3. Come back and remove the lid. Now we want to thicken the sauce. Cook for a further 30-45 mins without the lid on. We want. theatre to disappear - we want a thick, luxurious sauce.

4. Finally, rip and add the fresh basil and stir through. This is your sauce!

Say "No" to Food Waste!

TIP: Chop up any leftover celery or carrots into matchsticks and dip into any dip of choice - my fav is the classic kiwi onion dip!

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