Chef Sarita Pereira of The Lovefools rustles up an easy-to-make Sugo di pomodoro with Kagome Tomato Concentrate.
Chef Sarita Pereira creates culinary magic at The Lovefools, her restaurant set in a charming bungalow in Bandra. “I’m the fool behind Lovefools,” she jokes. In this dish, she creates sugo di pomodoro, the classic Italian tomato sauce, with Kagome Tomato Concentrate and uses it in a delicious and creamy layered dish. Chef Sarita’s sugo di pomodoro is best dipped into with some toasted baguette.
Sugo Di Pomodoro
Ingredients
1 tbsp thyme
1 tbsp rosemary
1 tbsp basil
1 tbsp sage
5-6 pods garlic
1-2 tsp cayenne pepper or paprika or chilli of your choice
1 cup Kagome Tomato Concentrate
Olive oil
100 gm mascarpone
50 gm cream cheese
30 gm sour cream
1 apple
50 gm almond flour
1 tbsp brown sugar
Salt
Method
- Flavour the olive oil with garlic and mixed herbs on a slow flame. Let it simmer for 15-20 minutes till the oil starts imparting these aromas. Switch off the gas, let the oil cool a little and then sieve carefully.
- In another pan add this oil, and keep the flame on a low simmer. Add Kagome Tomato Concentrate and salt as per taste and cook for 20-30 minutes till the paste is fully cooked and the raw tomato flavour has gone. Kagome is made with farm-grown tomatoes and has consistent taste. It’s naturally sweet and does not need any added sugar to reduce acidity. Switch off the gas and let it cool. When completely cool, transfer to a piping bag.
- For the cheese sauce: In another clean bowl, transfer mascarpone, cream cheese and sour cream and mix together gently. If you beat it too fast it will break, so be gentle. Cut and fold. Transfer to a piping bag.
- For the apple crumble: Mix almond flour, sugar and green apple. Bake at 150 degree for 8-14 minutes till crispy and brown.
- To serve: Add the base layer of pomodoro in a small cocktail glass. Make sure it’s an almost 1-inch layer. Add the second layer of cheese sauce. Then pomodoro and cheese sauce and pomodoro again. At the topmost layer add the apple crumble.
Serve with slices of toasted baguette to use for dipping.
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