Tomato sauce
By slowly heating vegetables such as tomatoes and onions, the vegetables are fully savory and sweet. It lasts more than a month in the freezer.
How to make it
1
Chop the onion into small pieces. Cut the garlic in half lengthwise.
2
Add olive oil, onion and garlic in a pot and stir-fry slowly over low heat for about an hour.
3
Once the onion is soft and amber-colored, add the whole tomatoes and then rinse the inside of the can with water and add it.
4
Add the salt, coarsely smelt black pepper and basil and cook for another 40 minutes, crushing the tomatoes.
5
Strain it with a coarse colander and it's finished.
Materials 600cc
-
- Onion
- 1 piece
-
- garlic
- 3/2 pieces
-
-
Olive Oil
Ardoino Extra Virgin - 40ml
-
Olive Oil
-
- Whole tomato
- 2 cans
-
- water
- 60ml
-
- salt
- One Pick
-
- Coarsely smelt black pepper
- A little
-
- Used with basil
- 2 branches
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