08/22/2026
This summer sugo is a seasonal kitchen staple rooted in the idea that food is medicine; simple, intentional ingredients coming together to nourish, restore, and bring depth to late-summer cooking. As ripe tomatoes and sweet peppers slowly simmer with fresh herbs, this comforting Italian classic beautifully transitions us from summer to fall.
Ingredients:
2 Yellow Onions
Yellow Bell Peppers
8-12 Early Girl Tomatoes
4 Garlic Cloves
Fresh Thyme
Fresh Bay Leaves
Extra Virgin Olive Oil
Chili Flakes
Fresh Parsley
Mint
Basil
Dried Oregano
Salt & Pepper, to taste
Garnish: Olive Oil, Arugula & Microplaned Walnuts
Instructions:
1. Sauté yellow onion and bay leaves in olive oil until translucent.
2. Add peppers, tomatoes, garlic, thyme sachet, salt, and pepper. Stir 10–15 mins until juices release.
3. Simmer on low for 3–4 hours until reduced by half, stirring occasionally to prevent scorching.
4. Remove bay leaves and thyme; stir in chili flakes, parsley, mint, oregano, and basil.
5. Season to taste and serve garnished with olive oil, arugula, and microplaned walnuts.
6. Pair with roasted mushrooms or braised lamb, lemon gremolata, and summer squash succotash. Explore more seasonal recipes that honor food as medicine at the link in our bio.