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🍽️ Fresh Tomato Herb Sauce

97 kcal · 30 min · 4 servings

Ingredients

• 1 Spring onion (alternatively 1 Onion)
• 2 tbsp Oil
• 1.2 kg Tomatoes
• 2 tbsp Tomato paste
• 1 tsp crumbled Oregano
• 1 tsp crumbled Marjoram
• 400 ml Vegetable broth
• Salt
• Pepper (from the mill)
• 1 tsp Sugar
• 30 g Parmesan (finely grated)
• 1 handful Basil (fresh)

Instructions

1. 1. Wash the spring onions and pat them dry.
2. 2. Slice the green tops of the spring onions into thin rings.
3. 3. Finely chop the white bottoms of the spring onions.
4. 4. Heat the oil in a pot.
5. 5. Sauté the chopped white parts of the spring onions in the hot oil.
6. 6. Pour boiling water over the tomatoes briefly to blanch them (cook briefly in boiling water).
7. 7. Immediately shock the tomatoes with cold water.
8. 8. Peel the skin off the tomatoes.
9. 9. Cut the peeled tomatoes into quarters.
10. 10. Remove the seeds from the tomato quarters.
11. 11. Dice the tomato flesh into small cubes.
12. 12. Add the tomato cubes to the pot and sauté them briefly.
13. 13. Stir the tomato paste into the mixture.
14. 14. Add the finely chopped herbs.
15. 15. Pour the broth into the pot.
16. 16. Season the sauce with salt and pepper.
17. 17. Add a little sugar to balance the acidity.
18. 18. Let the sauce simmer on low heat for about 15 to 20 minutes.
19. 19. Add the green rings of the spring onions to the sauce.
20. 20. Bring the sauce back to a brief boil.
21. 21. Stir in the Parmesan until it has melted.
22. 22. Wash the basil and shake it dry.
23. 23. Slice the basil into thin strips.
24. 24. Fill the hot sauce into well-cleaned screw-top jars.
25. 25. Seal the jars tightly.
26. 26. Let the sauce cool down in the jars.

Nutrition per serving

• kcal: 97
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 8 g