Saturday, July 26, 2008

Concentrated Tomato Sauce

This rich sauce can be served with pasta as it is, or with ground beef (mince) and liquid added. It is delicious poured over chicken pieces or fish steaks before baking, or used to top homemade pizza. It will also flavor soups and stews and is an excellent relish for cold meats, hamburgers and frankfurters.


2 medium onions, finely chopped
2-3 cloves of garlic, crushed
2 tablespoons olive oil
3 tablespoons tomato puree (paste)
3 tablespoons wine or water
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon sugar
Salt and pepper


1. Fry the onions and garlic in the oil until they begin to brown. Turn down the heat and simmer, covered, for 10 to 15 minutes or until softened.
2. Add the tomato puree (paste), wine or water, oregano, paprika and sugar, and season with salt and pepper to taste.
3. Allow the sauce to bubble for 5 minutes, stirring constantly, and serve.

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