Basic Tomato Sauce
This is a recipe worth having up your sleeve. Chef Roman Paulus shows you how to make a basic tomato sauce that opens the door to hundreds of other Italian recipes. It takes practically just five ingredients – olive oil, garlic, chilli, white wine and chopped tomatoes – while pepper, salt and basil are all you need for seasoning. You can leave the simmered sauce as it is, or pass it through a sieve as Roman Paulus did; either way this simple tomato sauce tastes wonderful with fish, red and white meat and every kind of pasta you can think of.
Prep: 1 h 30 min
Energy: 607 kcal per serving
Method
01.
Heat the olive oil in a pot and fry the finely chopped garlic. As soon as it turns lightly golden, add the finely chopped chilli, stir, pour in the white wine and let it reduce. Add the chopped tomatoes, season with salt and pepper and simmer over a low heat for 10–15 minutes. Then pass the sauce through a sieve and finally add the chopped basil leaves and a few drops of olive oil.
02.
You will use it most often when cooking pasta. It is perfect for a quick dinner with fusilli after work, a simple lunch with filled ravioli in a lunchbox, delicious lasagne the next day, or unusual potato-and-quark dumplings with wild garlic. It simply pays to keep a tin of tomatoes at home and be able to turn it into a universal quick tomato sauce at any time – one that tastes great, too.
