John Myers
Ingredients for 4 servings:
- 3 cans of chopped tomatoes, 400 g each
- 1 onion(s)
- 2 tbsp tomato paste
- 1 tsp olive oil
- 1 tsp vegetable stock powder, e.g. Vegeta
- tsp salt and pepper
- e.g. paprika powder
- 100 ml red wine
- 1 bowl of strawberries
- 1 tbsp mint
- 500g spaghetti
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes
For the tomato sauce, sauté the diced onion in olive oil in a saucepan until translucent. Add the chopped tomatoes, salt, Vegeta, pepper, and paprika and bring to a boil. Add the brown sugar and red wine and simmer on low heat for at least an hour. Purée with about ¾ of the strawberries and season to taste. Cook the spaghetti according to the package instructions. Meanwhile, dice the remaining strawberries. Serve the spaghetti with the sauce on plates and scatter the strawberry pieces and chopped mint on top. Of course, you can vary the spices and ingredients. I like to thicken the sauce with a splash of red wine and sprinkle chili over the plate. A fruity tomato sauce variation, inspired by a story from the children’s book “Erdbeerinchen Erdbeerfee – Spaghetti im Erdbeergarten” by Stefanie Dahle. Tip: You can also cook the tomato sauce all afternoon or, alternatively, cook it in a slow cooker on LOW for 6-8 hours. We always cook larger quantities of the basic tomato sauce and preserve it in 500 ml jars so that we have something ready quickly.
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