Sicilian tomato sauce

Ingredients for 1 servings:

• 2 m.-sized onion(s)
• 4 carrots
• 5 garlic cloves
• 1 tbsp basil, dried
• 2 ½ kg tomatoes, peeled from the can, or 6 kg fresh tomatoes with 1 tbsp tomato paste
• 1 liter of hot water
• 50 ml olive oil
• salt and pepper
• Sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 6 hours 15 minutes

the not so fast version, but the tastiest

Cut the onions and carrots into cubes approximately 5 x 5 mm in size. Of course, you can also use a food processor, but I’ve never done that. The garlic will be freshly pressed later. If using canned tomatoes, it’s sufficient to chop the tomatoes in the can with a knife. If using fresh tomatoes, please peel them first and then chop them. Heat the oil in a pan and briefly sauté the carrots. Then add the onions. Add the pressed garlic and the dry spices and sauté briefly. If using fresh tomatoes, add the tomato paste at this point and roast. Then add the tomatoes and simmer for 15 minutes before adding the water. Lightly season with salt and pepper to your liking. Please do not season yet. I love it when there are still bits in there now and then. So after about 30 minutes on the lowest heat, skim off 2-3 ladles of the liquid with a ladle and set aside. Puree the tomato sauce in its current state. Then add the skimmed tomato sauce back in. Now comes the most important part. The tomato sauce will go through various flavor phases over the next 5-7 hours (depending on the lowest heat setting and stovetop). Don’t get lost and just let it simmer. Taste it, of course. I stir every 15-20 minutes to prevent the heavy and light components from separating. Unfortunately, this has the disadvantage that the sauce starts to splatter. At first, the tomato sauce will be delicious. Then it will start to taste bland. Then a slightly bitter, rancid taste will emerge. And at some point, when all the acids and bitterness have dissipated, it will finally taste good. You may need to add a little more water to prolong the process. Important: When small golden balls form on top of the sauce, it is ready. You can clearly see and recognize them. The sauce should also form a consistently homogenous mass at this point. But you’ll probably taste it first. Now’s also the time to season the sauce properly. This tomato sauce is a base for everything imaginable. It’s the perfect pizza sauce or ideal for lasagna. For Bolognese, brown the minced meat in small batches and simmer briefly with the sauce and a little water. It will also keep for later in a jar or frozen. This is the ultimate tomato sauce if you don’t get carried away and finish too soon. It takes a little time, but the wait is worth it.