Sunday, July 11, 2010

The one and only tomato sauce

Today's recipe is so slow food, you can actually watch it develop. It is the ultimate recipe for tomato sauce, and in order to become what it is, it needs one major ingredient: time. It is however not very time-consuming, as you don't have to supervise the sauce constantly. I love this sauce because it is so simple, yet full of aroma. I always keep several portions of it in my freezer, and sometimes I actually wish to come home late from work, just to have an excuse for eating noodles with my tomato-sauce out of the freezer instead of preparing a dinner. 







copyright of all photos j.

The ultimate tomato sauce

1 kg of cherry tomatos
1 small Zucchini
1 big carot
1 scallion
2 cloves of garlic
honey or maple syrup
cinnamon
salt, pepper

Cut the onions into small dices. Cut the tomatos in halves and the Zucchini and the carrot into slices. Chop the garlic cloves. In a big pot, braise the onions lightly, and add a tablespoon or two of honey or maple syrup. Add the other vegetables, the garlic, some salt, pepper and cinnamon. Let simmer for a while. When the tomatos fall apart, blend everything with a hand-held blender. Now take a second pot and strain the whole mixture through a sieve. That way, you'll get rid of the little tomato-seeds and the tomato-skin. Now, all you have to do is let the sauce develop. Leave it on medium heat on the stove for 2-4 hours. Try it at several points, and add some more honey/syrup, cinnamon, salt or pepper.

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