Italian Pomodoro Sauce

Ingredients for 2 servings:

• 1 can of tomatoes, peeled and chopped
• 1 small onion(s)
• 1 small garlic clove(s)
• 100 g butter
• some basil
• some salt
• possibly meat broth
• e.g. balsamic vinegar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Recipe is from my Italian great aunt, simple and delicious!

Dice the onion and garlic clove very finely. Melt the butter in a saucepan and gently sauté the onion and garlic. Deglaze with the tomatoes and stir well. Simmer uncovered for about 15 minutes, simmering gently. It’s best to use a tall pan, as it will splash. The sauce will thicken and thicken with the butter. If the sauce is too runny, let it simmer a little longer. You can enhance the flavor of the sauce by stirring in a little stock. I don’t do this, but I do add a dash of balsamic vinegar, which intensifies the flavor. Once the sauce has reduced and thickened slightly, season with salt and stir in the basil (preferably fresh). Tip: It’s important to use plenty of butter, as this thickens the sauce and makes it more flavorful. For original Pomodoro, you need plenty of butter and ONLY butter. Canned tomatoes are better than fresh ones, as the flavor is much more intense.