Sugo alla Siciliana

Sicilian cuisine in a bottle: This sugo combines 69% tomato pulp with puréed Ciliegino cherry tomatoes, eggplant, and bell peppers to create a sauce that tastes like the South. The Ciliegino tomato contributes a natural sweetness, the eggplant adds depth, and the bell pepper a mild spiciness—all without artificial additives or frills.

Classically served over pasta (rigatoni or penne), but also as a base for baked eggplant or as an accompaniment to fried fish and meat. If desired, refine with a drizzle of good olive oil and fresh basil directly on the plate. A dry Sicilian Nero d'Avola or a light Frappato pairs well with it.