Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 5 shallot (s)
- 4 clove (s) garlic
- 4 tablespoon olive oil
- 2 tablespoon tomato paste, heaped
- 200 ml red wine
- ml 1,400 tomato (s), happened
- 1 teaspoon oregano, dried
- 2 bay leaves
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ curry
- salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Peel shallots and garlic and finely dice. Heat the olive oil in a large saucepan and fry the shallots and garlic until light yellow. Add the tomato paste and stir-fry briefly until it smells good. Deglaze with the red wine. Turn the stove to the highest setting and reduce everything to half.
- Add the tomatoes and stir in the oregano, bay leaves, sugar and curry. Simmer the sauce, half covered, on a low heat for about an hour. At the end, season with salt and black pepper.
- Pour the hot sauce into clean glasses, close immediately. Turn the glasses upside down for about 10 minutes. A vacuum is created.
- The sauce can be kept for about 6 months.
- Makes a total of approx. 1.25 liters.
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