John Myers
Ingredients for 3 servings:
- 4 large tomatoes
- 4 tsp tomato paste
- 1 onion(s)
- some oil for frying
- salt and pepper
- Herbs of Provence
- n. B. water
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
from fresh tomatoes
Place the tomatoes in a pot and fill it with water until the tomatoes are almost submerged. Boil the water until the tomato skins burst. Then remove the tomatoes from the water, let them cool slightly, and then simply peel off the skins. Cut the peeled tomatoes into small pieces (you don’t need to remove the seeds). Dice the onion and fry it in a pan with the oil until translucent, then add the tomato pieces. In a small bowl, mix 1 cup of water with 1 teaspoon of tomato paste. Pour the tomato paste water into the pan and let it simmer for a while. Add the remaining tomato paste and stir it into the sauce. Season to taste with salt, pepper, and the herbs.
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