Tomato Sauce Brezziano
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g canned tomato (s), sweet or diced pelati
- 2 small shallots
- 5 cloves garlic
- 2 tablespoon herbs (mixture), Italian
- 0.5 ½ cube broth
- 0.5 can ½ (s) anchovy fillet (s), salted (approx. 5 pieces) or anchovy paste from a tube
- 6 olives, green
- 2 teaspoons capers
- salt
- Black pepper from the mill
- Oil (olive oil)
- possibly sugar
Print Recipe
Pin Recipe Instructions
- The preparation is very easy: Put the chopped shallots with the herb mixture and the crushed garlic (amount to taste, but 4-5 big cloves should be enough) in olive oil without letting the shallots take on color. Stir well all the time.
- As soon as the shallots are mushy, deglaze with a little red wine (doesn`t have to be) and add the diced tomatoes (add 1 dl. Water) or the pelati. Stir, add the stock and bring to the boil. Pepper, possibly salt, possibly sugar (1 teaspoon).
- In the meantime, the capers and anchovies (rinsed warm) can be finely chopped. Also chop the olives, but not too finely, but so that they still have body. By the way, I like to take the ones that are filled with almonds. The almonds are of course also chopped into splinters. Alternatively, you can also use pine nuts, if available. All ingredients are now added to the sauce and simmered for half an hour at a low temperature. Stir every now and then so that nothing burns.
- Finally, season to taste.
- So you have a great sauce for pasta or fried fish, meat or just a tasty side dish to ratatouille, where I would add a shot of Tabasco or Harrisa.
- While eating, one fondly remembers a small town on the Mediterranean.
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