|Preparation||Resting||Cooking||Start to finish|
|10 min.||30 min.||35 min.||1 hour 15 min.|
|1||Peel and finely chop 2 shallots and 1 onion.
Put 5 tablespoons olive oil in a large pan, heat and add onion and shallots, salt and pepper.
Cook for 1 or 2 minutes, without colouring.
|2||Add 500 g peeled tomatoes, 1 Bouquet garni and 1 garlic clove en chemise (in its skin), stir well, salt and pepper again.
Leave to cook covered, on low heat for 25/30 minutes, until tomatoes have disintegrated.
|3||Discard bouquet garni and garlic, add 70 g tomato paste, mix well.
Leave to cook uncovered on low heat for about 5 minutes, stirring occasionally, for sauce to thicken slightly.
|4||Taste to check seasoning, then remove from heat and leave to cool.
You can blend it briefly if you prefer a smooth sauce.
|5||Put in a jar with an airtight lid and refrigerate.|
For 700 g : 3.37 €
|Peeled tomatoes: You can check-out other recipes which use it, like for example: Sunday night pasta, Pissaladière with puff pastry, Sausages with baked beans, French style, ... [All]|
|Tomato paste: You can check-out other recipes which use it, like for example: Chorba, Cocktail sauce, Cretan-style salmon , Couscous, Cassoulet, ... [All]|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tzatziki, Potato and two ham gratin, Gratin of purple artichokes, Eggs with tomatoes and courgettes, Mexican ceviche, ... [All]|
|Shallot: You can get more informations, or check-out other recipes which use it, for example: Rice and peas, Leek and tuna loaf, Small ratatouille with , How to slow cook meat, Sea bass with coriander cream en papillote, ... [All]|
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