in Recipes

tomato sauce

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Ingredients for 4 servings:

  • 3 class can/n Tomato paste 50 g each
  • Flour
  • margarine
  • ½ liter of water
  • 1 tsp salt
  • some pepper
  • 1 tsp oregano
  • 1 tsp basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quick and hearty

Make a light roux from margarine and flour and add no more than ½ liter of water. Bring to a boil while stirring. Then thoroughly stir in the tomato paste and simmer on very low heat (the sauce will now be quite thick and can be diluted or thinned with water as needed). Season to taste with a teaspoon each of salt, oregano, basil, and a little pepper. Served with pasta. I often fry a bell pepper, some salami, and an onion in a separate pan and add this mixture, along with any fat that has formed, to the sauce. If you don’t like that, you can pour the fried ingredients over the pasta and then drizzle with the sauce. Because tomato paste is used, the sauce is not as sweet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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