Tomato Sauce

Tomato Sauce

Tomato Sauce

Tomato Sauce


Asking «why should I refrigerate tomato sauce as interested in why my money in the Bank? «-the answer is obvious. The bright tomato sauce can to fill the pasta, itwill serve as a basis for pizzas, filling for lasagna and replaces the ketchup, in the end.

Plus contained in tomatoes, lycopene, unlike many useful substances after heat treatment is absorbed even better than raw. So in the winter, when the garden rest, you still can get from tomatoes. And thus take on the armament vegetable recipes


  • 800 g of tomatoes, sliced in quarters
  • 3 large onions, finely nakrošennye
  • 60 ml olive oil
  • Freshly ground black pepper
  • ½ tsp salt
  • 5 olives
  • Sea salt


A small saucepan put on medium heat and heat the olive oil in it. Add the onion and salt, nakroj lid, ubav′ fire and good potuši, but not podžarivaj. Add the tomatoes and olives and cook until tomatoes are thoroughly not raskisnut and sauce thickens (30 minutes).

Posolipoperči and Blender turn it all into a homogeneous mass. The end result isabout 875 ml sauce.

This recipe is perfect for Ratatouille


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