The Italian tomato sauce, Sugo madre, is the mother of all Italian sauces. The sauce is a praise of simplicity. After all, it comes with nothing but tomatoes, onions, garlic, olive oil, wine, salt, pepper and a pinch of sugar. It’s not fast food, as stewing is the secret to the delicacy of the sauce. In winter, the best sauce comes from canned tomatoes.
Make tomato sauce all over the battalion and freeze. Then the tomato sauce is a semi-finished product from which food is created in an instant. I last bought a 2.5kg jar of tomato paste and cooked the sauce out of it.
The sauce tastes as a vegan option as it is, but meatballs, falafel, fish and / or seafood can be added to the set. Tomato sauce can also be used in pizza.
Tomato sauce Amore
Preparation time: 45 minutes
vegan, gluten free
2 teaspoons (400-500 g) of tomato paste or canned tomatoes
2 onions
2-3 cloves of garlic
(1/2 teaspoon chili flakes or 1 red chili)
1/2 dl olive oil
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons fennel seeds
2-3 teaspoons of Provence herb mixture
2 dl white or red wine
(1 tablespoon grated lemon zest)
IN ADDITION
1/2 dl of good virgin olive oil
(1 dl chopped basil / leaf parsley)
- Chop the onions, chop the garlic cloves. Sauté chopped onion, garlic and chopped oil in oil for at least 10 minutes on low heat.
- Add sugar and tomato paste, bring the sauce to a boil a quarter.
- Add wine, fennel seeds, herbs and lemon zest. Simmer the sauce occasionally, stirring over low heat for 40-50 minutes.
- When the sauce is thick, add salt and black pepper from the mill. (If you use fresh herbs, add them at this point.)
- Take the sauce aside, mix in 1/2 deciliter of good virgin olive oil. Don’t cook anymore.
Tip!
Save the strains of parmesan cheese and add them to the tomato sauce with the dried herbs. The cheese gives the sauce a curdling kiss. Remove the stem from the sauce before serving.
