Chef Paul Geiler's Spicy Tomato Sauce
4 servings
45 minutes
Chef Paul Geyler's spicy tomato sauce is a true culinary masterpiece. Inspired by classic French techniques, it combines the richness of tomatoes, a hint of sweetness from powdered sugar, and spicy notes of thyme and bay leaf. Chili pepper adds a pleasant spiciness to the sauce, making it an ideal complement to meat and fish dishes, pasta, or even homemade snacks. The delicate texture is achieved through careful straining, while butter finishes the composition with softness and velvety flavor. This sauce doesn't just complement dishes — it transforms them into a gastronomic delight worthy of the finest restaurants.
1
Slightly crush the garlic, peel the ripe tomatoes from the seeds and chop them.
- Garlic: 3 cloves
- Tomatoes: 1 kg
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!).
- Butter: 25 g
- Olive oil: 1 tablespoon
- Shallots: 2 heads
- Thyme: 1 stem
- Bay leaf: 1 piece
- Garlic: 3 cloves
3
Mix tomatoes, chopped chili pepper, puree, and sugar. Cook on low heat uncovered for 5 minutes.
- Tomatoes: 1 kg
- Tomato puree: 2 tablespoons
- Powdered sugar: 1 tablespoon
- Chili pepper: 1 piece
4
Add water and tomato juice if using, increase the heat and bring to a boil.
- 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. Return to the pan and reheat before serving.