My Recipes

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Tomato sauce

For 1 ½ litres (pantry storage)
1 kg vine-ripened tomatoes
2 red onions
4 garlic cloves
4 tbsp. olive oil
100 ml dark balsamic vinegar
800 g tomato pulp (in pieces)
Pepper
Salt
1 tbsp. brown sugar

Or for 4 people:
350 g vine-ripened tomatoes
1 red onion
2 garlic cloves
2 tbsp. olive oil
30 ml dark balsamic vinegar
200 g tomato pulp
Pepper
Salt
1 ½ tsp. brown sugar

Tomato sauce

Fest steht: Tomatensauce macht glücklich!
Besonders, wenn sie mit viel Liebe selbst gekocht wird.

Blanch the tomatoes with boiling water, remove the skins and seeds, quarter them and set them aside. Peel and quarter the onion; peel and crush the cloves of garlic. Place them in the mixing container with the olive oil. Pulse briefly 2x at the turbo level.
Set the timer to 5 min., cooking level 120° C and sweat the mixture.
After 2 ½ min. add the red wine and allow it to incorporate.
Add the quartered tomatoes, the diced tomatoes, the ground pepper, salt and sugar.
Set the timer to 20 min., cooking level 100° C.
Do not close the lid so that the sauce reduces somewhat.
Then, if desired, purée at level 1.
For pantry storage I recommend freezing 100 ml portions. This way you can use a small amount of the tomato sauce just for its aroma and flavour, e.g. in a stewed dish.
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