Just like our wine, Tommy's sugo recipe is made by using high quality ingredients. Starting with your tomatoes, leaving them to ripen off the vine for 12 days, making them nice and soft.
Once ripen, separate the pulp and collect the juice. There are a couple of ways to do this; from crushing the tomatoes and straining, to using a tomato milling machine.
Then boil the juice to seal. This gives you an amazing base for your pasta.
Hot Tip: You can boost the flavour by adding vegetables and herbs to the sugo; such as mushrooms, garlic, oregano, parsley.
If you have any questions, send Tommy an email at firstname.lastname@example.org