Summary

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

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Instructions

1. 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.