Italian tomato sauce à la bag

Ingredients for 2 servings:

• 250 ml water
• 4 tbsp, heaped tomato paste, 2x concentrated
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• ½ small carrot(s)
• 1 small garlic clove(s)
• 1 small onion(s)
• 2 tbsp, leveled olive oil
• 6 tbsp, leveled potato starch or sauce thickener
• 3 tsp, dried oregano
• 2 tsp, stripped thyme, dried
• ½ tsp, rosemary, dried
• 1 pinch(s) of pepper
• 3 tsp, crushed paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Replica of ready-made sauce powder, approx. 250 ml sauce

Chop the vegetables as finely as possible. Peel the garlic clove, cut it in half, and remove the sprout. Heat the olive oil in a small pot or saucepan and sauté the vegetables. Press the garlic clove into the vegetables and pour in the hot water. Whisk in the tomato paste and bring to a boil. Add the spices and thicken the sauce with the cornstarch stirred in with a whisk. Bring the sauce back to a boil briefly, remove from the heat, and let it steep for a while. Done! Be careful with the rosemary; it can quickly become overpowering. If you like, you can add some fresh, chopped basil, grated Parmesan cheese, or a splash of red wine to enhance the sauce. Depending on your taste, half a garlic clove might be enough. The goal of this recipe was to recreate the familiar flavor of a packet mix for Italian tomato sauce (Napoli, Bolognese, and lasagna). The sauce might be too spicy for pizza.