Sughi (Pasta Sauce)


My mom makes this fresh tomato sauce, mainly in the summer when the Jersey Tomatoes are ripe and in season. This sauce is especially delicious on her homemade pizza!

10-12 Jersey Tomatoes (Beefsteak or Roma)
2 Cups Boiling Water
5 Garlic Cloves, Chopped
7 Tbsp. Olive Oil
2 Tbsp. Fresh Basil,
1 Tbsp. Oregano
Salt & Pepper to taste

Blanch 10-12 Jersey Tomatoes in 2 cups of boiling water for 5 minutes. Remove from stove, drain water, and add cold water. Remove skins under running water. When cool, remove core and cut tomato into wedges. In a sauté pan, lightly brown 5 cloves of chopped garlic in 7 tablespoons of olive oil. Add chopped tomatoes and season with fresh basil, oregano, salt & pepper to taste. Cover and simmer for 30 minutes. Remove cover & puree with an immersion blender (or with a traditional blender). Return sauce to a saute pan and simmer uncovered for approx. 15 minutes.



This is a basic marinara sauce that we use for many different pasta and pizza dishes. This sauce can be made several days in advance and warmed when needed.

½ Cup Extra Virgin Olive Oil
2 Small Onions, Finely Chopped
2 Garlic Cloves, Finely Chopped
1 Tsp. Salt
2-28 oz. Cans Crushed Tomatoes
2 Tbsp. Tomato Paste
1 Tbsp. Oregano
Fresh Basil to taste

In a sauté pan over medium heat, combine the olive oil with the onions and garlic and sauté for approx. 10 minutes, until the onions are translucent. Add the salt, crushed tomatoes, tomato paste and oregano, and simmer uncovered over low heat for approx. 20 minutes (until sauce thickens). Taste the sauce and season with additional salt, pepper and fresh basil to taste.


OVEN ROASTED TOMATO CREAM SAUCE (see Blog for detailed instructions)

Roasting the tomatoes really brings out a delicious, intense flavor. Adding oven roasted tomatoes to a thick, savory cream sauce creates a wonderful topping for many different pasta dishes. Feel free to substitute roasted peppers instead of the oven roasted tomatoes for a quicker cream sauce option.

Roasted Tomatoes:
6 Roma Plum Tomatoes, seeded
Extra Virgin Olive Oil, Salt, Pepper & Dried Oregano
Cream Sauce:
1 Cup Heavy Cream & 1 Cup Light Cream
½ Cup Parmesan Cheese
Oven Dried Tomatoes
Salt & Pepper

Roasted Tomatoes: Slice the Roma Plum Tomatoes into quarters and remove the seeds. Place the tomatoes on a sheet pan that has been lined with aluminum foil. Drizzle with extra virgin olive oil, salt, pepper and dried oregano. Place the tomatoes in a 250 degree oven for approx. 2 hours. Remove from the oven when roasted and let cool.
Cream Sauce: In a sauce pot over medium heat, add the heavy cream and the light cream, and bring to a simmer. Let the mixture simmer for approx. 5-8 minutes until slightly reduced. Add the parmesan cheese and stir. Add the oven roasted tomatoes to the cream sauce. Blend the ingredients until creamed (either with a traditional blender or a hand blender). Taste the sauce and season with additional salt and pepper to taste. Serve warm.

ov roast tom cream sauce


The deep, savory combination of the basil, nuts, and parmesan cheese makes a delicious sauce for pasta. This is also excellent as an accompaniment to a caprese salad, as a topping for portabella mushrooms, and as a topping on chicken cutlets.

2 Cups Fresh Basil Leaves
½ Cup Pine Nuts (or any substitution, like Walnuts)
4 Garlic Cloves, Chopped
½ Cup Extra Virgin Olive Oil
½ Cup Parmesan Cheese, Grated
Salt and Pepper to taste

In a food processor or blender, combine the basil and pine nuts. Pulse a few times.
Add the garlic and pulse a few times more. Slowly add the olive oil in a constant
stream while the food processor is on. Add the grated cheese and pulse again until
well blended. Add a pinch of salt and black pepper to taste.

pesto sauce


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