Sugo di Pomodoro Veloce

Quick Sweet Tomato Sauce

Preparation info

    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This sauce requires a large pan so the surface remains very hot. It is particularly good served with grilled or deep-fried salt cod, or a dried pasta such as penne.


  • 2 × 800 g (1.¾ lb) tins plum tomatoes, drained of their juices
  • 3 tablespoons ol


Heat 1-2 tablespoons of the oil in a pan, and fry the garlic until it is soft but not brown. Add the tomatoes, some salt and pepper and cook fiercely, stirring constantly to prevent the tomatoes from sticking as they break up. As they cook, the tomatoes will release their juices. When this liquid has evaporated, add the remaining olive oil, the basil or oregano, and more seasoning if necessary.