This is a simple ”no fuzz” tomato sauce suitable for most things that requires tomato sauce or topping. Add spices and herbs for variation.
You will need
28.2 oz canned whole tomatoes of good quality
1 yellow onion, peeled and quartered
3 cloves garlic, peeled
3.5 oz butter
Salt
1 cube mushroom bouillon
Freshly ground black pepper
2 tbsp honey
½-1 tsp peperoncino
Fresh basil, torn into pieces
How to make it
1. Cut the tomatoes into smaller pieces with scissors directly in the can along with the juice. Pour them into a pot.
28.2 oz canned whole tomatoes of good quality
2. Add onion, garlic, butter, salt, and crumble the bouillon into the pot.
1 yellow onion, peeled and quartered
3 cloves garlic, peeled
3.5 oz butter
Salt
1 cube mushroom bouillon
3. Bring to a boil and reduce the heat to low medium. The sauce should simmer gently without a lid (use a splash guard) for 1 – 1 ½ hours. Stir occasionally and crush larger pieces of tomato with the back of the ladle.
4. Take out the onion and garlic and blend them in a food processor. Pour back into the sauce and add honey, peperoncino, and fresh basil as well as freshly ground black pepper. Let the sauce cook for another 10 minutes.
Freshly ground black pepper
2 tbsp honey
½-1 tsp peperoncino
Fresh basil, torn into pieces
5. Taste and adjust with salt, pepper, peperoncino, and/or honey if needed.
Serve with pasta, gnocchi, or as pizza sauce etc.
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