Homemade tomato sauce
Ingredients
- 2 tbspExtra virgin olive oil (for cooking)
- 2 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 1 kgRound tomato (diced)
- 1 tbspTomato caviar (for sauce body)
- 1 tspWhite sugar (for acidity)
- 1 pcBouquet garni (whole)
- 1 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
Method
A tomato reduction that coats the spoon, showing a beautiful gloss. You can taste the balance between the fruit's natural acidity and the sweetness of melted onions.
- 1
In a sauté pan, heat the olive oil. Sweat the sliced onions over low heat. They should become translucent and soft without taking on any brown color.
- 2
Add the minced garlic and tomato caviar. Stir for a minute then incorporate the diced tomatoes, bouquet garni, and sugar. The tomato juice should start to simmer.
- 3
Let it simmer without a lid. The sauce must reduce until it coats the spoon. At the end of cooking, remove the bouquet garni, then season with salt and pepper. The texture is dense and fragrant.
Frequently asked questions
How do you get this dish right?
- Do not cover the pan to allow water to evaporate and flavors to concentrate.
- If the tomatoes lack ripeness, the tomato caviar provides the necessary depth and color.
How long does this dish keep?
Keeps for 4 days in the fridge in an airtight container or 3 months in the freezer.
