Quick vegan tomato sauce with whipped cream

Ingredients for 3 servings:

• 1 can tomatoes, chopped, approx. 400 g
• 1 onion(s), red
• 1 garlic clove(s)
• 3 tbsp tomato paste
• 100 ml water
• 1 tbsp olive oil
• 1 tsp butter
• 50 ml whipped cream
• ½ handful of Provençal herbs, dried
• Sunflower oil, rapeseed oil or safflower oil
• Salt
• e.g. tomato(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Finely dice the onion and garlic and sauté briefly in a pan with a little oil. Do not let them brown, or they will become bitter. Add the canned tomatoes, water, tomato paste, and half a handful of Provençal herbs. If you like, you can also chop one or two fresh tomatoes and add them. Season with salt. Simmer over low heat for about 10 minutes, stirring occasionally. Now add the olive oil and a knob of butter and stir briefly. Then stir in the whipped cream. Season again and add a little more salt if necessary. Tip: The more time you have and the longer the sauce simmers over low heat, the more aromatic and creamy the sauce will be.