Summary

Ingredients

• 2 bottles tomato puree (De Cecco Polpa) or 1.3 kg canned tomatoes net or fresh
• 2 cloves garlic)
• 1 bunch fresh basil
• 5 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 2 teaspoons paprika powder (rose paprika)
• 1 teaspoon paprika powder, hot
• 1 pinch Tabasco
• 1 teaspoon, heaped herbs, Italian, dried or 2 teaspoons fresh herbs
• 1 salt and pepper
• 1 teaspoon, leveled sugar
• 1 medium onion (s), red

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Instructions

1. Put the olive oil in a pan or wok and heat. Add the chopped onion and chopped garlic. Do not sweat it but let it turn brown.
2. Add the balsamic vinegar and let it heat up briefly. Add the polpa and cook over medium heat for about 10 minutes. Add the remaining ingredients. Let cook for 10 minutes.
3. Purée finely with a hand blender. Let it boil down for 10 minutes. Season to taste with salt and pepper.
4. Tip: The sauce tastes very good after just a short cooking time. You can also let the sauce cook on a low flame for 1 to 2 hours. It then gains a little more flavor.