Last Minute Tomato Sugo

Last Minute Tomato Sugo

Sugo means sauce in Italian and this is a super quick tomato sauce that can be made in under 20 minutes. It is incredibly flavorful and so versatile, we put it on pasta, pizza, or dress vegetables with it; anytime I make it I always test it by scooping a healthy amount on a fresh loaf of bread(chef tax!)


1Lb - Tomatoes (any kind will do as long as they are ripe and full of flavor - I prefer smaller grape, cherry or roma in this case)

1 Heavy Sprinkle Salt

1 Sprinkle Fresh Ground Black Pepper

1 cup EVOO

1 Small Baking Dish

Garlic/Shallot (optional)

Fresh Herbs (Optional)


Start by turning your oven on broil and making sure the rack is as close to the broiler as possible.  While the broiler heats up, wash you tomatoes, then cut in half lengthwise from stem to tip. Place cut tomatoes in a small baking dish (you want them to be very close together but only 1 layer high).  If adding garlic, smash it with the back of a knife then roughly chop, add to the baking dish.  Next, add all of the EVOO, it should cover the tomatoes 1/4 to 1/2 of the way.  Mix the tomatoes and evoo so they are well coated, sprinkle generously with salt. Once the oven is preheated, plate the pan with tomatoes in and set time for 8 min, give them a check after 5 min so make sure they aren't getting too dark.  After 8 min or once they oil is boiling and the tomatoes have gotten some color remove the pan from the oven. Using a colander carefully drain the liquid from the pan into a bowl(you will need it later), place the tomatoes back in the pan and put back in the oven.  Cook under the broiler for another 4-8 minutes, we don't want them burned but we want a little color and to dry them out a bit (the smaller the tomato the faster this will happen) If you are adding herbs to your sauce now is the time to do it, finely dice and add to the oil/tomato juice we drained off the tomatoes, add the black pepper now as well.  Once your tomatoes have gotten some color and look wrinkled and delicious, remove from the oven and scrape into your bowl of oil/tomatoe juice.  Give the whole mixture a vigorous 5 second mix with a fork and you are done!  You can use immediately or refrigerate and use at your leisure! Enjoy!