I recreated this recipe from Vancouver’s Burgoo restaurant. It was fabulous at the restaurant and it was fabulous when I made it!
Here goes:
Saute until translucent two finely diced Spanish onions. Add three cans of San Remo crushed tomatoes. Add one litre or tetra pack of veggie broth. Salt and pepper to taste. Add one or two cups of fine red wine. Probably best to add one, let it cook and taste it for balance. Add one to two heaping tbsp of brown sugar. Again, add the first table spoon, taste it for balance making sure it’s not too sweet. If it needs more then add the second tbsp.
Simmer for 45 minutes over medium heat. Serve with olive oil drizzled over top and if you’re big on basil add some freshly minced basil. Sdr
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I’m so excited to try this out! I cannot believe it but I was actually on Google looking for a recipe for this EXACT tomato! I love the one served at Burgoo so much I wanted to try making it at home. Thank you so much!
mmmm Burgoo. Nothing can match how they make it and trust me I’ve tried. This is really close though, but don’t forget the roasted garlic! Also, try roasting the tomatoes before adding to the broth, not sure if this is true Burgoo style but it adds another layer of flavour.
Thanks Donna. I more or less made the recipe up but I completely agree that roasting the garlic and the tomatoes would add to the flavour. I LOVE roasted tomatoes.