A fruity tomato sauce can be made and kept frozen until whenever you need it.
Ingredients
28 OZ / 800 G canned tomatoes
2 TBSP tomato puree
3.5 OZ / 100 G onion
2 CLOVES garlic
2 OZ / 50 G carrot
2 OZ / 50 G celery
5.5 OZ /150 G stock
1 TSP salt
2 TBSP olive oil
3.5 OZ / 100 G red wine
1 TBSP brown sugar
Directions
Peel and quarter your onion then add to the mixing bowl along with the garlic, carrot and celery. Chop the vegetables for 10 seconds / speed 6. Scrape down the sides.
Add your olive oil to the mixing bowl and sauté the vegetables. With the measuring cup removed, sauté for 5 minutes.
Add the wine and cook out the wine for 5 minutes.
Insert the measuring cup then pulverize the mix for 5 seconds / speed 8. Scrape down the sides.
Add your canned tomatoes, tomato puree, salt, sugar and stock to the mixing bowl. Cook the sauce for 20 minutes / 212°F|100°C / speed 1 and remove the measuring cup.
Adjust the taste with more salt or sugar then blend the sauce again for 10 seconds / speed 8.
Enjoy your dish!
Recipe Note
TIPS:
Skip the final process if you wish to keep the sauce chunky. For a lighter sauce, remove the tomato puree and use white wine.
