In German, Tomatensosse is a term used for sauce made from tomatoes. It is a popular ingredient in many recipes and can be served as a topping for pasta or pizza.
It is often accompanied by cheese and can be enjoyed as a starter or main course. It is also a great accompaniment to soups and stews.
Die Italiens adore their tomato sauce, and there are a few variations of the recipe to suit everyone’s taste.
A traditional version of Tomatensosse is slow cooked in a large pot or Dutch oven with fresh tomatoes, onions, celery and garlic. It is then finished off with some herbs such as oregano, basil and thyme.
This recipe makes a deliciously rich, savoury sauce. It is best to use ripe, red tomatoes for maximum flavour.
Another variation of the recipe uses chopped tinned tomatoes in place of fresh tomatoes. The sauce is then cooked in a pan on a low heat for several hours, until thickened and reduced.
During the cooking, the sauce is also flavoured with olive oil and vinegar. This is the perfect way to add a touch of savoury Italian flavour to any dish.
To reduce the amount of salt in your Tomatensosse, simply omit the sea salt and replace it with a pinch of smoked paprika.
In addition to this, you can add a tablespoon of vegetable stock to the mixture if it appears too dry. This will help the sauce to be thicker and give it a more savoury flavour.
When the sauce is finished, it should be cooled off completely before serving. This is because hot dishes may damage the sauce.
Alternatively, you can put the sauce in an airtight container and store it in a jar or cupboard for up to 2 months. This will keep it fresh and tasty, and will also make it ideal for a dinner party.
If you want to use this recipe for a larger batch, double the ingredients and cook it in a slow cooker or large pot on a low heat for about 4 hours. This will ensure that the tomatoes are softer and it will be easier to blend the ingredients together.