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.