Dark tomato sauce with red wine and balsamic vinegar

Ingredients for 1 servings:

• 4 shallots
• 2 garlic cloves
• 1 tbsp tomato paste
• 400 g tomatoes, fresh or from a can
• 1 tbsp olive oil
• 50 ml balsamic vinegar
• 50 ml red wine
• e.g. oregano, freshly chopped or dried
• e.g. basil, freshly chopped or dried
• 1 pinch(s) of sugar
• ¼ chili pepper(s), if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for Piccata Milanese or Spaghetti al pomodoro

Peel the shallots and garlic and chop both finely. Wash the tomatoes and make a cross-shaped cut in the top, then blanch them in boiling water for a few seconds. This makes the skin easier to peel. Remove the skin and cut out the stem. Dice the tomato flesh. Heat the oil in a pan and sauté the diced shallots. Stir in the tomato paste and chili pepper and let it roast for a while. Finally, add the sugar and garlic and continue to roast briefly. Deglaze with the balsamic vinegar and red wine and let it reduce briefly. Then stir in the diced tomatoes and let the sauce simmer gently for about 10-15 minutes. Finally, stir in the finely chopped herbs and season the sauce with salt and pepper. It tastes best if you make the sauce in a large pan and then add the pasta straight away and mix it well.