Italian Tomato Sauce by Chef Paul Geiler

4 servings

45 minutes

A simple universal sauce for fish, meat or vegetables.

Energy value per serving

• Calories: 195.4
• Proteins: 3.4g
• Fats: 11g
• Carbohydrates: 22.2g

Ingredients

• Butter: 25 g
• Olive oil: 1 tbsp
• Shallots: 2 head
• Thyme: 1 stem
• Bay leaf: 1 pc
• Garlic: 3 clove
• Tomatoes: 1 kg
• Tomato puree: 2 tbsp
• Powdered sugar: 1 tbsp
• Water: 250 ml
• Tomato juice: 100 ml
• Basil: 1 tbsp

Cooking steps

1. Slightly crush the garlic, peel the ripe tomatoes from the seeds and chop them, finely chop the basil.

   Required ingredients:

   • Garlic: 3 cloves
   • Tomatoes: 1 kg
   • Basil: 1 tablespoon

2. In a saucepan, cover and sauté all the oil, shallots, thyme, bay leaf, and garlic for 5-6 minutes or until the shallots are soft (but not browned!).

   Required ingredients:

   • Butter: 25 g
   • Olive oil: 1 tablespoon
   • Shallots: 2 heads
   • Thyme: 1 stem
   • Bay leaf: 1 piece
   • Garlic: 3 cloves

3. Mix tomatoes, puree, and sugar. Cook on low heat, uncovered, for 5 minutes.

   Required ingredients:

   • Tomatoes: 1 kg
   • Tomato puree: 2 tablespoons
   • Powdered sugar: 1 tablespoon

4. Add water and tomato juice if using, increase the heat and bring to a boil.

   Required ingredients:

   • Water: 250 ml
   • Tomato juice: 100 ml

5. Reduce the heat and simmer uncovered for 30 minutes.

6. Season and strain the sauce through a sieve with a ladle.

   Required ingredients:

   • Basil: 1 tablespoon

7. Return to the pan, heat again, and add a tablespoon of chopped basil before serving.

   Required ingredients:

   • Basil: 1 tablespoon