Provençal tomato sauce

Ingredients for 1 servings:

• 1 kg tomatoes, ripe (preferably Roma)
• 2 onions, halved and sliced
• 3 clove(s) garlic, chopped
• 1 bunch parsley, chopped
• 5 tbsp olive oil
• 1 sprig(s) thyme, large
• 1 bay leaf
• 1 sugar cube
• Salt
• Pepper, from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

(Tomato sauce)

Tomato coulis is an essential part of Provençal cuisine. It can be made fresh, but can also be preserved and frozen in portions. Tomato coulis is a type of tomato sauce that is preserved in the south of France in the summer for winter use. It is used simply as a pasta sauce or instead of tomato paste in soups, sauces, and meat dishes. Tomato coulis captures the summer… Tomatoes shouldn’t have too much water, and cooking containers should have a wide opening to allow the liquid to evaporate easily. A pan with high sides is best. Peel the tomatoes, quarter them, and remove the seeds. Heat olive oil in a large, shallow pan, sauté the garlic and parsley. Deglaze with a very small amount of water and add the onions and tomatoes. Season with salt and pepper, add the thyme, and the bay leaf. Simmer on low heat for 1 hour. Add the sugar cube occasionally to reduce the acidity of the tomatoes. Now, if you want, you can puree the entire sauce in a blender. I’ll leave it as is, though. It’s also exciting to vary the flavor with herbs. For example, you could make part of the sauce with sage or rosemary. To preserve the sauce, I’ll list the ingredients for a large batch here: 10 kg tomatoes, 1 kg onions, 8 cloves garlic, 5 bay leaves, 3 bunches of parsley, thyme, salt, pepper, 3 sugar cubes.