Tomato Sauce (from Fresh Tomatoes)

A classic sauce made from fresh tomatoes is good both warm and cold. It is best made from fully ripe, sun-ripened tomatoes, and by adding selected spices, we can enhance its flavor.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 68 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 kg Tomato, red

  • 1 dl Oil, olive

  • 120 g Onion, raw

  • 2 pod Garlic, fresh

  • 80 g Green, raw

  • 120 g Carrot, fresh

  • 1 handful Basil, fresh

  • 1 teaspoon Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Clean and wash the celery and carrot. Then dice them into small cubes. Peel and finely chop the garlic and onion. Wash the tomatoes. Place a pot with a larger amount of water on the stove and wait for the water to boil. Use a knife to remove the stem from the tomatoes, then make a cross-shaped cut on the rounded side.

  2. When the water boils, immerse the tomatoes in the boiling water for 8 to 15 seconds, then remove them from the pot with a slotted spoon and let them cool slightly. Peel the tomatoes. Cut the peeled tomatoes in half and squeeze out the seeds and liquid. Scrape out the remaining pulp with a knife. Finally, halve the tomatoes and slice them, then chop them finely.

  3. Place a stainless steel saucepan on the stove and heat the olive oil. Add the onion, celery, carrot, and garlic to the heated oil. Stir-fry the vegetables until they become translucent. Add the tomato pieces and season with salt and freshly ground pepper to taste. Simmer on low heat for 20 to 60 minutes until the sauce thickens.

  4. Wash the basil leaves under running water, dry them, and roughly chop them. Once the sauce has thickened, remove the saucepan from the heat and stir in the basil.

Nutrition Information (Per 100g)

  • Calories: 22.19 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 3.89 g
    • Sugars: 2.05 g
  • Protein: 0.11 g
  • Fiber: 0.97 g

Advice

The prepared sauce can be used for making pasta and pizzas, as well as vegetable, meat, or seafood dishes. For a more intense flavor, mix in a tablespoon of tomato concentrate (paste) or finely chopped dried tomatoes.