Every day Is fresh Italian tomato sauce a bit bland? Just let him nice long simmer for all the flavors to their full intensity. We make all of a sudden a XL-portion, for tomato sauce, you have never too much. What do you need? (for 3 liters of sauce)
4 cloves of garlic, pressed
2 red onions, fijngesnipperd
1.5 kg tomatoes, into wedges
4 x 240 g peeled tomatoes (= 4 cans)
70 g tomato paste
3 chilli peppers, minced (or 1 tbsp cayenne pepper)
4 cubes vegetable broth
bunch of thyme, tied up with keukentouw
2 tbsp dried oregano
olive oil
salt and pepper
this is how you make it:
1. Fry the onion with the garlic and the chilli pepper soft. Add the tomato paste and saute for 2 minutes. Season with pepper and salt. Add the tomatenpartjes and the bunch of thyme. Allow 15 minutes to gently simmer.
2. Add the cans of peeled tomatoes, crumble the bouillonblokje. Allow 1.5 hours on a low flame continue to cook so that all the flavours are intense and deep.
3. Remove the bunch of thyme, and mix the sauce smooth. Stir in the dried oregano under and season as needed with pepper and salt.
Prefer a different sauce? This avocadosaus will certainly delight you!
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