Homemade tomato sauce

Ingredients for 1 servings:

• 5 shallots
• 4 garlic cloves
• 4 tbsp olive oil
• 2 tbsp tomato paste, heaped
• 200 ml red wine
• 1.400 ml tomato(s), strained
• 1 tsp oregano, dried
• 2 bay leaves
• ½ tsp sugar
• ½ tsp curry
• Salt
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

very tasty with pasta, purely vegetarian

Peel the shallots and garlic and dice very finely. Heat the olive oil in a large pot and sauté the shallots and garlic until light yellow. Add the tomato paste and fry briefly, stirring, until fragrant. Deglaze with the red wine. Increase the heat to high and reduce the sauce by half. Add the passata and stir in the oregano, bay leaves, sugar, and curry powder. Simmer the sauce, partially covered, over low heat for about an hour. Season to taste with salt and black pepper. Pour the hot sauce into clean jars and seal immediately. Turn the jars upside down for about 10 minutes. This will create a vacuum. The sauce will keep for about 6 months. Makes about 1.25 liters in total.