John Myers
Contents
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Ingredients
- 1 kg Panicle tomatoes
- 1 handful Basil, fresh
- 1 tablespoon Dried oregano
- 4 Garlic cloves
- 1 Onion
- 2 tbsp Olive oil
- 2 tbsp Salt and pepper
- 2 tbsp Italian herbs
Instructions
- Score the tomatoes with a sharp knife (X-cut) so that you can peel them afterwards. To do this, pour boiling water over them, or put them briefly in boiling water. Then quench with cold water. The skin can now be loosened easily.
- Now cut the tomatoes into small cubes.
- The onion is peeled and then only halved. Don't worry - it will only be cooked with you!
- Now chop the garlic into large pieces. Likewise the basil.
- Now heat the olive oil in a saucepan and add the garlic. Fry it carefully so that it doesn't turn brown.
- The tomatoes are then extinguished. Then add the onion halves, the tablespoon of oregano and the chopped basil and stir everything in well. The onion should be lightly covered by the tomatoes.
- Now turn the stove on to low heat. The whole thing has to simmer for about 30 minutes. The volume should be halved, as the water from the fresh tomatoes will boil off over time.
- Then remove the onion halves. Now you can season the sauce with salt and pepper.
- Then you can - depending on your needs - purée the sauce finer with a hand blender, this results in a nice, creamy consistency. Bon Apetit!
Nutrition
Serving: 100gCalories: 58kcalCarbohydrates: 2.7gProtein: 0.9gFat: 4.9g
