tomato sauce

Ingredients for 1 servings:

• 4 m.-sized onion(s)
• 4 garlic cloves
• 4 tbsp olive oil
• 2 tbsp brown sugar
• 3 tbsp tomato paste
• 3 tbsp balsamic vinegar
• 200 ml red wine
• 1,000 ml tomato(s), pureed
• 800 g tomatoes, chopped from the can
• 1 stalk of thyme
• Salt
• Pepper, freshly ground
• Sugar
• Basil, for sprinkling

Instructions

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

Basic recipe – can also be easily preserved in twist-off jars

Dice the onions and garlic and sauté in olive oil until golden brown, add the sugar and caramelize, then add the tomato paste and sauté everything, stirring constantly. Deglaze with the balsamic vinegar and red wine. Reduce the liquid by about half. Add the tomatoes and thyme and season with salt and pepper. Simmer over low heat for at least 1 hour. Season well with salt, pepper, balsamic vinegar, and sugar. If you don’t want the sauce to be chunky, you can also puree it with a hand blender. Sprinkle with fresh, roughly chopped basil before serving. Or, while still piping hot, pour into hot, rinsed twist-off jars and immediately close tightly. Turn the jars upside down for a few minutes. Preserved in this way, the sauce will keep for about 4-6 months. Ideal for camping. Preserved in small jars, it also makes a great spread for pizza.