John Myers
Tomato Sauce with Thermomix; Basic Recipe
The perfect tomato sauce with thermomix; basic recipe recipe with a picture and simple step-by-step instructions.
- 500 g Tomatoes
- 30 g Tomato paste
- 50 g Carrots
- 1 pole Celery with leaves
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 tsp Raw cane sugar or maple syrup
- 45 g Olive oil
- 1 tsp Salt
- 0,5 tsp Pepper
- 5 Pc. Basil leaves
- 2 Pc. Sage leaves
- Tabasco sauce or cayenne pepper as desired
- The tomatoes can be cut crosswise and briefly scalded in boiling water. Then the skin can be easily peeled off with a knife. If you don’t mind any small pieces of skin in the sauce, you can simply omit this step. Then it is enough to cut the tomatoes in half.
- Halve the peeled onion, chop the carrot. Meat both with celery and greens, tomatoes and garlic in the Thermomix for about 10 seconds on level 5. Then all the other ingredients are added and the sauce is cooked for 10 minutes at 100 degrees on level 1. Then puree for 30 seconds at level 6.
- Immediately pour the hot sauce into prepared glasses, close and turn upside down for at least 10 minutes. To be on the safe side, the glasses can then be boiled down. I don’t do that, however, but check whether the jars have drawn a vacuum and then store them in a dark, cool place (cellar). Use within a few weeks. Alternatively, you can of course freeze the sauce.
- Instead of sugar or maple syrup, other sweeteners can be used, or they can be omitted entirely. If you add 2 – 3 apricots to the sauce, it gets a nice fruity touch.
- The tomato sauce goes perfectly with pasta, gnocchi and can be used as a basis for many other dishes. I also use them a lot for pizza. With a little vegetable stock z. B. a delicious tomato soup from it.
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