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tomato sauce

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Ingredients for 1 servings:

  • 250 g spring onions
  • 150 g celery
  • 2 kg tomatoes
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 150 ml water
  • 2 bay leaves
  • e.g. basil, fresh
  • Salt
  • Sugar

Instructions

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

(6 months shelf life)

Peel and chop the spring onions, celery, tomatoes (remove the green parts), and garlic cloves, and sauté in 3 tablespoons of olive oil. Add 150 ml water and 2 bay leaves and bring to a boil. Season with salt, sugar, and basil leaves. Simmer uncovered for about 60 minutes. Strain through a sieve. Then reduce the sauce until thick and season to taste. Pour into prepared twist-off jars and seal. Note: The sauce also freezes easily in suitable portions. After thawing, season again and, if desired, spice up with fresh herbs or a dollop of cream.

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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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