1 tablespoon sugar, or 1/4 teaspoon of sugar substitute to reduce the acidity of the tomato
salt , and pepper to taste
1/2 onions, in brunoise (small cubes)
1/2 tablespoons canola oil
4 cloves garlic, crushed
ground oregano
fresh basil leaves, chopped to taste
Preparation
2h
0 mins
Low
Make a cross cut at the tip of each tomato.
In a pot with boiling water, place the tomatoes until the skin starts to peel off.
Remove from the water and let cool.
Peel and cut into quarters, removing the seeds.
Chop in brunoise (small cubes).
Take to a pot and simmer the chopped tomatoes without a lid.
Cooking time: 45 minutes. For each kilogram of tomato. The time starts running from the first boil of the tomatoes, add water if necessary to prevent the sauce from drying out and the tomato from breaking down completely. Note: At this point, you get a tomato sauce that can be frozen and serves as a base for other sauces like Bolognese, Napolitan, Puttanesca, and Marinara, among others.
In a large enough pot, pour in the oil.
Brown the garlic without burning.
Pour in the onion and sauté.
Add the mother tomato sauce and let it boil.
If you want to add oregano and basil, do it now or at the end of the onion cooking.
Pour in the sugar or sugar substitute.
Adjust the salt.
Add pepper to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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