SilverCrest SFW 350 E6 Guide Abrégé page 24

Tomato sauce
Ingredients:
approx. 600 g tomatoes
1 medium onion (or alternatively 1–2 shallots)
1–2 garlic cloves
1 tsp. tomato paste
30–50 ml dry white wine
2 tbsp. olive oil
1–2 tsp. sugar
1/2 tsp. salt
1 pinch of pepper
Dried thyme (alternatively: basil or oregano)
Prepare and strain tomatoes
Quarter the tomatoes, remove the stalk and cut into smaller pieces if necessary.
Strain the tomatoes using the grinder. Use the appropriate attachment. Note
that a portion of the tomatoes must be disposed of as leftovers. The quantity of
strained tomato produced varies and depends on the type of tomato, the amount
of water, the amount of pulp, etc.
Preparing sauce
Remove the skins from the onion and garlic. Finely dice the onion and either
crush the garlic with a garlic press or chop it into small pieces.
Heat the oil in a saucepan or frying pan. Add the onion, garlic and tomato
paste, stir well and sauté briefly. Deglaze with a little white wine. Add the
strained tomatoes. Season with salt, pepper, sugar and herbs to taste.
Bring everything to the boil and simmer at a low temperature for about 10–15
minutes. Stir constantly to make sure that the sauce doesn't burn onto the pan.
If necessary, add a little more white wine if the liquid evaporates quickly.
SFW 350 E6
GB │ IE │ 21 ■