Pure tomato sauce

Ingredients for 2 servings:

• 5 tomatoes (vine tomatoes) or other aromatic varieties of your choice
• 1 onion(s), red
• 1 garlic clove(s), preferably fresh
• some salt and pepper
• some olive oil
• possibly honey or sugar
• n. B. water

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

light and fruity tomato sauce for pasta or as a dip

Fill a large bowl with very cold water. Bring a pot of water to a boil, score the tomato skin crosswise with a knife, and place it in the boiling water for 30 seconds. Then add the tomatoes to the bowl of water and wait briefly until they have cooled. Remove the skin and cut out the stems. Now, one by one, immerse the tomatoes, hole-down, in the bowl of water and press firmly so that the tomato liquid and seeds escape into the water. Chop the tomatoes, onion, and garlic clove and fry briefly in a non-stick frying pan. Then reduce the heat and simmer for about 20-30 minutes. Add a little water if necessary if it becomes too dry. Finally, season with salt and pepper and adjust the thickness of the sauce by adding more water. If you’re using it as a dip (or chutney), you don’t need any liquid, but if you’re adding the sauce to pasta, for example, it should be a little more runny. If the tomatoes are a bit flavorless, you can add a teaspoon of honey or a little sugar at the very beginning of cooking. I saw this preparation method on TV (an American show) once and tried it right away. It’s been my favorite pasta sauce ever since.