Finally, a homemade tomato sauce you can’t get enough of!
I’m not particularly fond of ketchup, nor pasta sauce. But this pasta sauce really tastes heavenly. It works just as well as ketchup for the sausages as sauce for the pasta. The secret is oven-baked plots and long cooking time, rejoice!
Go to purchasing:
- 2 kilos fresh Tomatoes
- 4 cloves Garlic
- 2 Red onion
- 4 tbsp Olive oil
- 1 tsp Sea salt
- 1 tsp Sugar
- 1 fist Basil ( Wait with this to the end)
- Some twigs fresh Thyme
- Some twigs fresh Oregano
Before starting the vegetables, set the oven to 200 degrees. That’s right! This delicious sauce should be made in the oven, all the way. Take care of all your fresh tomatoes and cut them in half and place them in a steel tin with edges. You can use the shape you have if you don’t have a steel shape, but there must be edges on it. Cut the red onions in half and slap the four sea lels you have in your shape along with the garlic. All the shell can be on. Pour over good olive oil and add salt and sugar. Turn the tomatoes into the oil and spices. You don’t have to be careful they’re going to be crushed in the end anyway. Put a few twigs of herbs in the mold, a little here and there. Turned with the basil leaves. Put the tin in the oven and leave for approx. 1 hour.
After an hour, the house will be filled with delicious scents of spices and herbs. Take the shape out of the oven and continue working on the world’s best and versatile tomato sauce.
Set the temperature of the oven to 150 degrees. Take the peel off the red onions and garlic. If you think it’s too hot to peel the red onions and garlic when they come straight out of the oven, leave the shape a little before you keep working.
Remove the spice twigs and add basil. Put everything in a blender and dazzle everything well. You can also put everything in a saucepan and use a hand blender to mix everything well together. The sauce should be liquid.
Pour the sauce into a cast iron pot, if you have. If not, use a thick-bottomed boiler that can withstand standing in the oven. Remember that the lid must also withstand standing in the oven and must not have handles made of plastic or wood. The kettle should stand a few hours in the oven and we do not want the sauce to boil dry. Therefore, add 2 dl of water. You should not mix in any more liquid along the way, then you end up watering out all the delicious flavors. Then you’d better take the kettle out of the ovens and let it go with it. You will still have a lovely combi tomato sauce.
Put the pan in the oven with the lid slightly on the sn. so that the steam escapes. Leave to simmer and boil for about 3 hours and stir occasionally. The longer the sauce gets to stand in the oven the better it will be, thicker it will be too. All the ingridiens who talk so well together will only make the sauce better and better. When you feel it has been left long enough in the oven, remove the kettle and cool it.
When the sauce is completely cold, pour it on airtight glass and put cold. You can also fill some freezer bags and put in the freezer so you have until later.
I can’t fully praise this tomato sauce enough. Another example of the fact that the home team is actually the best.
Good luck and enjoy filling your kitchen with fragrances reminiscent of the Italian cuisine 🙂