This sauce to spaghetti with a glass of red wine and the world stands still (very briefly).
I am usually disappointed by tomato sauces in restaurants. Unless I’m eating spaghetti with tomato sauce and basil in Italy.
Honestly, I thought I couldn’t learn much more on the subject of tomato sauce. But I was wrong about that once again. Because there are many delicious variations of this sauce, which seems so simple.
My mother, an excellent cook not only of tomato sugo, passed on to me this recipe. It comes originally from the cook and cookbook author Cornelia Poletto. My mother discovered it in a magazine and since then, every time I called her, she raved that she had finally found the perfect tomato sauce recipe. I thought she was exaggerating.
It depends on the preparation!
My mother has been making wonderful tomato sauces ever since I can remember. I could not imagine that this could be more delicious. Your sauces always taste a little different, are always cooked without a recipe but with the right sense for perfect taste.
So I was very curious when I cooked the recipe what was in it like this especially could be. For the ingredients,
- Olive oil,
were no different from any other recipe for tomato sauce. So the secret had to be in the preparation.
Tomato sauce loves a pinch of sugar
And that is the secret. The preparation or. the moment of adding the sugar to reduce the acidity of the tomatoes, makes the special taste of this sauce.
The pinch of sugar, which may be missing also with me in no tomato sauce, is already used here with the Sauteing the onions used. This caramelizes the onions and garlic and gives the tomato sauce this very unusual and aromatic flavor that tastes like Italy. Delicious and quickly cooked.
Tomato sauce with caramelized onions
- Onions, 1 large
- garlic, very fresh 1-2 cloves
- fresh tomatoes, 500 g (bottle tomatoes or cocktail tomatoes)
- Canned tomatoes San Marzano, 500 g
- Olive oil, 2 tablespoons
- fresh basil, 1-2 large sprigs
- pepperoni (to taste)
- Salt, to taste
- sugar, 2 tablespoons
- spaghettini from DeCecco – 500 g
- Peel and chop the onion and garlic.
- Wash and quarter the fresh tomatoes. Remove the stalk. It is best to use ripe tomatoes in a bottle or on the vine. The skin stays on.
The canned tomatoes should be of the "San Marzano" variety its. The quality of the tomatoes is essential for this sauce. You can buy them in well-stocked supermarkets or online*.
- Red tomatoes San Marzano whole& peeled
- Best quality canned tomatoes!
- 6 cans of 260 gr.
If canned tomatoes, then these for aromatic sauces and tomato sugo!
The aroma of sun-ripened San Marzano tomatoes is very important for the aromatic fruity taste of this sauce.
Heat the oil to very hot and fry the onions in it.
Be careful not to let them get too dark, because then the onions and garlic can become bitter. Add the garlic a little later. If you like, you can also add a red pepper, cut into small pieces.
Then add the sugar over the onions and garlic and let it caramelize. Stir at the same time. This is the highlight of this recipe! The caramelized onions then give the sauce its beguiling aroma.
When the sugar is melted and slightly caramelized, add the fresh tomatoes and bring everything to a boil. The heat may still be high. Let the fresh tomatoes boil down and then add the canned tomatoes.
salt and one or two sprigs of washed basil (with stem) to the sauce. Cook over low heat for approx. Simmer for 1 hour. Stir again and again.
Season with sugar and salt .
If you like, you can add the sauce at the end with Quick Lotte pass. It will then become even finer in consistency and softer in taste. A very useful kitchen aid, which is missing in Italy in no kitchen.
But even without passing the sauce through the whisk, it tastes heavenly. I am usually too hungry and eat the sauce immediately.
I always add some best olive oil to the sauce at the end, when the sauce is no longer boiling.
Tomato sauce of this type is a great base for many dishes (z.B. (including lasagna), but especially with spaghetti the most beautiful combination I can imagine.
Simple but incredibly good. It is important to serve really good spaghetti with it. Just like with tomato sauce, there are very big differences. I prefer spaghettini from DeCecco.*
Ideas with tomatoes
Of course, tomatoes can be made into more than just tomato sauces. Since I love tomatoes, I have added under my heading
collected many exciting recipes around the tomato.
Here you can also find more Recipes for the preparation of tomato sauces. One of the recipes is from the famous Italian chef Marcella Hazan and holds a very special secret in the recipe.
Curious? Then read on here – Tomato sauce according to Marcella Hazan
And for those who prefer Sardinian way will be very happy with this recipe:
My classic recipe for tomato sugo inspired by Wolfgang Siebeck:
Sometimes the soul needs Spaghetti Puttanesca – "whore style":
I wish you great evenings with nice people and a big bowl of pasta with tomato sauce . Maybe you try all the recipes and make a spaghetti al pomodoro evening!
Other delicious pasta recipes can be found here:
If you liked my recipe, I will be very happy if you give me a positive rating! Simply click on "5 stars" on the far right now. Many thanks!