Wajos Sugo ai Pomodori Secchi. One-third sun-dried tomatoes, olive oil, capers, and oregano – the pasta sauce that tastes like summer and is made with just eight ingredients.

Wajos Sugo ai Pomodori Secchi is a pasta sauce made from tomatoes, 33 percent sun-dried tomatoes, olive oil, capers, sugar, garlic, salt, and oregano, in a 300 g jar. Not a thin tomato sauce, not a pesto, not a sauce with cream or cheese, but a robust sugo where the sun-dried tomatoes take center stage. Vegan.

Sugo ai Pomodori Secchi from Wajos is the jar for those evenings when pasta with tomato sauce just isn't enough. Sun-dried tomatoes taste different from fresh ones – more concentrated, sweeter, with a hint of smoke and sunshine. Here, they make up one-third of the jar, and you can taste it. The sugo is darker and denser than one made from fresh tomatoes alone, with capers for a salty edge and oregano for fragrance. Preservatives, added flavorings, and thickeners are missing from the ingredient list: eight ingredients, all legible.

Concentrated tomato, salty capers, garlic, and oregano

The first thing you taste in the sugo is the sun-dried tomato – sweet, deep, with the slightly chewy texture of the pieces. The fresh tomatoes behind them keep it juicy, and the olive oil rounds it out. Capers provide a salty, almost savory note, while garlic and oregano provide what you expect from an Italian sauce. Sugar is included, but at just under 6 grams per 100 grams, it is moderate; salt is at 1.3 grams. It remains mild. This sugo is not for those looking for a light, bright tomato sauce for children – the Sugo Mediterraneo with olives and white wine is the milder choice there. If you avoid capers, you should know that they are a distinct element here.

Over pasta, under risotto, on bruschetta, and with grilled vegetables

The jar is enough for two to three servings of pasta. Cook the pasta, warm the sugo briefly in the pan, toss the pasta in it with a splash of cooking water, and top with Parmesan. Warming it up is enough; cooking it further is unnecessary. As a base for a tomato risotto, stir in two spoonfuls at the end; on toasted white bread, it's bruschetta with zero chopping required. It works as a sauce right out of the spoon with grilled vegetables, steak, or a piece of fish. And if you're topping a pizza, use it instead of tomato paste. It is not suitable as a soup base – it's too thick and concentrated for that. Once opened, the jar should be kept in the refrigerator.

Our tip: The mini butterfly pasta with this sugo and pieces of mozzarella – the perfect Friday dinner where no one at the table will ask for meat.

An Italian sugo from the range of a Moselle manufacturer

Wajos is a culinary manufacturer in Dohr near Cochem on the Moselle, with over 80 employees, their own stores, and around 900 items. The sugos and pestos are the Italian part of the range, alongside vinegars and oils that originate from a winemaking family: Walter Josef Oster from Ediger-Eller gives the brand its name, and Peter Oster and Ulf Schwichtenberg built it up. Every product is tested in their own laboratory in Dohr before it hits the shelf.

The jar for your pantry and for people who love sun-dried tomatoes

This sugo is for anyone who wants a pasta sauce in their pantry that tastes like summer rather than like a pantry staple. And for anyone who usually eats sun-dried tomatoes straight from the jar by the spoonful. As a gift, it fits perfectly into a pasta package with a box of pasta and the basil pesto; all our sugos can be found on our Wajos page. Store unopened away from light, and the jar will keep for a long time. The sugo is not suitable for anyone looking for a sauce with meat or cream – it is vegan and sticks to the tomato.

One-third sun-dried tomatoes, capers, and oregano in a jar – the sugo from Wajos for the evenings when pasta can be more than just tomato sauce.