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stocking up on tomato sauce
Prep Time30 minutes
Cook Time35 minutes
Servings: 4
ingredients:
  • 1000 g tomatoes
  • 2 cloves of garlic
  • 1 dried chili
  • a handful fresh thyme
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 70 g tomato purée (1 small can)
  • 1 tbsp brown sugar
  • salt & pepper (to taste)
equipment:
  • casserole (Ø 22 cm)
  • electric blender
how to:
  • Preheat the oven to 175° C w/ fan.
  • Clean & trim the tomatoes. Cut the tomatoes into halves & press out the pits & the mush.
  • Choose a casserole large enough for the resulting tomato mess.
  • Peel the garlic & chop roughly.
  • Clean the fresh thyme & chop roughly.
  • Crumble the red dried chili; discard the pits.
  • Add the olive oil, the balsamic vinegar & the sugar as well as the garlic, the thyme & the dried chili to the tomato mess & mix. Add salt to taste.
  • Let the tomato mess bake in the oven for about 30-40 min.
  • Let it cool down for about 10-15 min; add the tomato purée & blend it in your electric blender until you get a smooth sauce.
  • Add salt & pepper as well as sugar - to taste.
  • Store in your fridge until ready for use.
Notes
Servings: You'll get about 600 ml tomato sauce. This means about 4 servings - each for pasta for 2 people.
Prep Time: includes preparing the tomatoes as well as preparing the final sauce.
Tomatoes: Use ripe tomatoes - the size doesn't matter. If large cut the tomatoes in 4 resp. 8 pieces.
Pits & mush: It's up to you if you like it in the final sauce or not.
Thyme: I cut some fresh thyme from a pot on my window sill. The stems are very tender. So I used stems & leaves. If you happen to get some stronger thyme you should only use the leaves.
Herbs: I used thyme - you may also use oregano, basil ... any fresh Mediterranean herb.
Garlic & chili: I don't like too much garlic resp. too much chili - add as much as you prefer.
Sugar: You may substitute white sugar, honey, any sugar syrup or whatever for brown sugar.