Tomato sauce from the chef

Ingredients for 5 servings:

• 1 gr. can/n tomato(s) (San Marzano tomatoes, 800 g)
• 1 can of tomato paste (70 g)
• 5 cloves garlic
• ¼ onion(s)
• 1 sprig(s) rosemary
• 3 sprigs of thyme
• 1 tsp oregano, if desired
• 0.33 cup extra virgin olive oil
• ½ bottle of red wine
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

traditional secret recipe

Take a large pot, preferably a sauté pan (although a large pot is better for this amount), and heat olive oil over medium heat until it’s warm, if needed, then add the garlic and spices (onions aren’t essential, but they always go well with the wine). Roast the garlic a little, but don’t let it brown, as otherwise it will become bitter and the whole sauce will be ruined. Now add about half a bottle of red wine and bring it to a boil, ideally reducing it a little. Once this has happened, add both cans of tomatoes (San Marzano are the best and have a special flavor due to their sweetness and aroma) and mash the tomatoes by hand (you can also puree everything). Let the sauce simmer for 40 minutes on low heat, then season with salt and pepper (and sugar if using regular canned tomatoes). If the sauce isn’t thick enough, add more tomato paste.