Classic tomato sauce

For 1 For 1 l of sauce
  • 2 kg ripe tomatoes (e.g. bottle tomatoes)
  • 2 onions
  • 2 Garlic cloves
  • 4 EL Olive oil
  • 2 EL Sugar
  • 4 EL Balsamic vinegar
  • 1 Bunch / pot of basil
  • salt, pepper
60 minutes
very simple
Score the tomatoes crosswise and scald them with hot water so that the skin bursts. Rinse tomatoes in cold water, peel off the skin and cut in half. Core the tomatoes with a spoon, removing the stalk at the same time.
Cut the tomatoes into small pieces.
Peel the onions and garlic, chop finely. Heat the oil in the pan. Steam the onions and garlic until translucent. Sprinkle with 2 tablespoons of sugar and caramelize lightly. Deglaze with vinegar, add tomatoes.
Simmer the sauce over a medium heat until lightly creamy for 20–30 minutes, stirring frequently. Wash the basil, shake dry, cut the leaves into small pieces and stir into the sauce. Season the tomato sauce with salt, pepper and sugar.
1 portion approx:
  • 220 kcal
  • 5 g protein
  • 11 g fat
  • 22 g carbohydrates


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