Devil – Tomato Sauce

Ingredients for 4 servings:

• 1 kg beefsteak tomatoes
• 1 pack of tomato(s) – passata or sauce
• 2 small chili peppers, hot
• 4 cloves garlic, medium
• Wine, red
• pepper
• possibly sauce powder (tomato sauce powder) to thicken
• marjoram
• oregano

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

extra spicy

Criss-cross the tomatoes and place them in hot water until the skin peels off! Remove and cool briefly. Then skin them, remove the stems and cut into small cubes. Place them in a saucepan (also add the juice that the tomatoes release), heat up and while doing so, press in the garlic and chop the chilies into tiny pieces (if you don’t want it quite so spicy, you can remove the seeds!). When everything starts to boil, season with a good splash of red wine and add the tomato passata and the spices. Allow everything to reduce a little and if it is still too runny, stir in a little of the tomato sauce powder. You can always lengthen the sauce with more tomato sauce and accordingly more spices. Do not be sparing with spices, as they make the dish. Thyme and basil can also be used. This sauce is excellent cold with fondue, raclette, or grilled food, or hot with more tomato sauce and crème fraîche/cheese it makes a delicious pasta sauce! ATTENTION!!! Don’t add liquid, or it will be even spicier. It’s better to eat a piece of bread afterward! The sauce is great for storing in jars while still hot. It can also be frozen, making it a great base for pasta and tomato sauce.