Tomato and herb sauce
For
Portions
5
Tomato/n
1
Clove of garlic/n
1
tbsp
Olive oil
1
tsp
Sugar
1.50
tsp
Salt
0.50
tsp
Freshly ground pepper
5
Sprigs of parsley
3
sprigs of basil
3
sprigs of marjoram
3
sprigs of oregano
Remove the stalks from the tomatoes and dice them into small cubes.
Peel and finely chop the garlic, then fry briefly in hot oil. Add the diced tomatoes and the sugar, season with salt and pepper, bring to the boil and simmer uncovered over a medium heat for 30 minutes.
Pluck the herb leaves from the stalks and chop finely. Add to the tomato sauce and simmer for a further 5 minutes.
Peel and finely chop the garlic, then fry briefly in hot oil. Add the diced tomatoes and the sugar, season with salt and pepper, bring to the boil and simmer uncovered over a medium heat for 30 minutes.
Pluck the herb leaves from the stalks and chop finely. Add to the tomato sauce and simmer for a further 5 minutes.
Tips
If the parsley has small, fine stalks, these can also be finely chopped and added to the sauce. The remaining herb stalks can be added to a vegetable stock (page 210).
Nutrients per portion 42kcal
CO₂ equivalent per portion 41g