tomato sauce

Ingredients for 8 servings:

• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tsp clarified butter
• 1 tsp raw cane sugar
• 1 tbsp tomato paste
• 1 can/n tomato(s), peeled (approx. 800 g)
• 1 tbsp herbs de Provence
• 1 tbsp oregano
• n. B. Lemon peel, grated
• e.g. coarse salt (fleur de sel)
• n. B. Pepper, black, ground
• n.e. chili flakes, mild (e.g. Pul Biber)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

fruity, spicy, delicious

Preparation (also for larger quantities): Finely chop the onion and garlic and sauté in clarified butter until translucent. Sprinkle with sugar and caramelize slightly, add the tomato paste and sauté briefly. Then heat the tomatoes while stirring, add the herbs, and simmer covered for about 5-10 minutes. Purée with a hand blender or blender. Season the sauce with salt, pepper, chili, grated lemon zest, and oregano. Serve immediately or pour into jars and simmer for about 30 minutes over medium heat in a saucepan lined with kitchen paper. Allow the jars to cool in the pan. Will keep for at least 6 months if stored properly. Tip: If the sauce is a bit too runny, you can thicken it with cornstarch (1 tablespoon) dissolved in water (4 tablespoons) and simmer gently. If using fresh tomatoes (from your own harvest!), remove the stems and cores. Cook the tomatoes (approx. 800g) in a large enough pot without adding any water or oil until soft (you may need to mash them a little and remove any peeling skin). Add 1 heaped tablespoon of tomato paste and the sautéed onions/garlic, and continue as described.