Tomato-basil sauce

Ingredients for 1 servings:

• 1 kg tomatoes
• 3 cloves garlic
• 1 onion(s)
• 3 tbsp olive oil
• 1 bay leaf
• ½ tsp fennel seeds
• some salt
• some black pepper, freshly ground
• some sugar
• 1 tbsp balsamic vinegar
• 1 bunch of basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

goes well with chicken, fish fillet or pasta

First, wash the tomatoes, then make a cross-shaped incision on the stem side, blanch them in boiling water, and let them steep briefly. Drain, rinse with cold water, peel, and cut out the stem ends. Roughly dice the tomatoes. Peel the garlic cloves and onion, and finely dice both. Heat the olive oil in a large pot and sauté the diced garlic and onion. Then add the tomatoes, bay leaf, and fennel seeds; mix everything together. Season to taste with a little salt, sugar, a few grinds of freshly ground black pepper, and the balsamic vinegar. Cover and simmer the sauce over low heat for about 20 minutes. Rinse the basil, shake dry, and chop the leaves. Remove the bay leaf from the sauce. Purée the sauce, if desired, and then stir in the basil. If you like it a little spicier, simply chop a chili pepper into the sauce and sauté it finely diced together with the garlic and onion cubes.