Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 small Can (s) tomato paste 50 g each
- Flour
- margarine
- 0.5 liter ½ water
- 1 teaspoon salt
- some pepper
- 1 teaspoon oregano
- 1 teaspoon basil
Print Recipe
Pin Recipe Instructions
- Prepare a light sweat from margarine and flour and fill it up with a maximum of ½ l water. Bring to the boil briefly while stirring. Then stir in the tomato paste thoroughly and only let it simmer at a very low temperature (the sauce is now quite thick and can be diluted or stretched accordingly with water). Season to taste with a teaspoon each of salt, oregano and basil as well as a little pepper.
- Is served with pasta.
- I often fry a bell pepper, some salami and an onion in an extra pan and add this mixture to the sauce, complete with the resulting fat. If you don`t like that, you can pour the fried things over the pasta and then spread the sauce over it.
- Since tomato paste is used, the sauce isn`t as sweet.
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