World`s Best Tomato Sauce for Pasta and Pizza À La Much
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cans tomato (s), chopped
- 1 bunch cherry tomato (s)
- 2 onions)
- 2 cloves garlic
- 10 basil leaves, fresher
- 1 piece (s) parmesan cheese
- 0.5 ½ zucchini
- 1 bottle red wine
- 10 capers
- 3 carrot (s)
- 1 tablespoon parsley, frozen if necessary
- 4 tablespoon tomato paste
- 10 olives, black
- 2 tablespoon butter
- 100 ml olive oil
- 1 Salt and pepper
- 1 shot Tabasco
- 1 teaspoon oregano
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Peel the onions, garlic and carrots, dice them very finely and fry them briefly in olive oil until the onions start to color. Add the tomato paste and the finely diced zucchini and fry briefly. Deglaze with red wine and reduce or simmer for 1 hour.
- After about 45 minutes add the chopped tomatoes and let simmer for 15 minutes. Chop 8 of the 10 leaves of basil, capers, parsley and olives very finely and add to the sauce. Quarter the cherry tomatoes and add to the sauce with the freshly grated Parmesan. Season to taste with salt, pepper, oregano, sugar and a dash of Tabasco. Let simmer again for about 10 minutes.
- Finally add a dash of olive oil, the cold butter and the remaining chopped basil.
- The sauce is ideal as a base for pizza or as a sauce for pasta dishes.
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