Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 onion (s)
- 3 cloves garlic
- 1 stick celery
- 1 bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 bunch basil
- 2 tablespoon tomato paste
- 1 kg tomato (s), sun-ripened (!)
- 0.5 liter ½ broth
- 0.5 liter ½ white wine
- 1 tablespoon sugar
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Finely chop onion, garlic and celery and roast in olive oil with bay leaf, thyme and rosemary. Take a deep breath, the smell is indescribable. Add tomato paste and fry with it. Quarter tomatoes and add without stems. Pour in the wine and broth and season with plenty of salt and pepper. Bring the sugar and basil to the boil. After approx. 1 hour, strain the sauce through a sieve or the brisk Lotte.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below