D.I.Y
Sugo day is the Christmas of the edible
gardening calendar and like Christmas it is
something that builds well before the actual
event. The key to enjoying the day to the
fullest is in the preparation – drinking beer
to vacate the bottles, knowing the best source
of saucing tomatoes and when to time your run,
and of course, having a Nonna on hand to set
the scene and the mood.
1. make a day of it
Years ago we started the day well before
the crack of dawn - more as showmanship of
toughness than out of necessity - however
these days we make a full day of it starting
at a leisurely hour. Not only does this give
the youngsters a chance of seeing the process
but it also pulls drinking hour closer to the
action and this is victory for all involved.
2. THE star INGREDIENT
The key to good Sugo is good saucing tomatoes
and when the time is right the wise guys move
in on street corners flogging ripe romas by
the Styrofoam box load. Any self respecting
saucer should pay no more than $1 per kilo
and the trick is to look with your nose;
the tomatoes should be on the point of
fermentation, bringing the sugars to the fore
that in the end will create the best sauce.
Roma tomatoes are renown for their pulp content
and if all goes to plan you will achieve a
75-80% yield, meaning that one kilo will
produce one Australian longneck of red nectar.
This should give you an idea of what kind of
drinking habit is required leading into the
event.
watch
the video