Perfect tomato sauce

Ingredients for 1 servings:

• 4 kg tomatoes, well ripe
• 2 large onions
• 1 chili pepper(s), fresh (more if needed)
• 2 tbsp honey
• 1 lemon(s)
• n. B. Oregano , some branches of it
• n. B. Thyme , some branches of it
• some sage, about 4-6 leaves
• n. B. Peppermint, some small leaves
• 1 tbsp olive oil

Instructions

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

with fresh tomatoes, only fresh ingredients, without binding agents and flavorings – also perfect for winter storage and low in calories

Wash the tomatoes, halve them, and remove the stems. Place them in a large pot and boil without adding any water. Simmer until the broth has absorbed a lot and the tomatoes are quite soft. Place the tomatoes and broth in a food mill and pass through a sieve. Peel the onions and finely dice them. Remove the stem from the chili pepper and slice it into very fine rings. Squeeze the lemon. Wash the herbs, spin them dry, and chop them finely. Heat the olive oil in a large pot. Add the onions and chili rings and fry. Add the honey and bring to a boil briefly. Add the sieved tomatoes and stir well. This will allow the honey to dissolve nicely in the tomato sauce. Finally, season to taste with the lemon juice and herbs. Spaghetti goes well with it, of course. Tips: I’m always careful with the chili peppers and prefer to add some of my homemade chili paste at the end. I pour leftover tomato sauce—or even if I’ve cooked in larger quantities—while it’s still boiling hot into clean, hot-rinsed screw-top jars, clean the rims, and immediately seal them with the lids. I then turn them upside down until they cool. Once they’ve cooled, they go into the pantry, and this way we have a fruity, fresh, and incredibly delicious tomato sauce even in winter.