A tomato sauce is a wonderful accompaniment to many dishes. Although some just need the sauce with bread as a soup. It is worth making it yourself, because it tastes really good and is really quick to make, I promise.
The sauce goes great with meatloaf, stuffed peppers, stuffed zucchini, and much more.
Photo by Sabine, meinhaushalt.at
Read also: Recipe for an eggplant tomato sauce – vegetarian sugo
Wash the tomatoes, quarter them, peel and finely chop the onions, and pluck the parsley from the stems.
Place the tomatoes, onions and parsley in a large pot and simmer over medium heat until the skins of the tomatoes begin to curl.
Season the sauce with salt and puree it finely with an immersion blender.
To make the sauce creamier, add a roux (Einbrenn/Einmach).
For this, melt butter in a small pan, add the flour and stir well, pour in a little cold water and stir well again.
Add everything to the tomatoes and bring briefly to a boil.
If not everything has dissolved, simply puree the whole mixture finely again with the immersion blender.
Finish the sauce with sugar and lemon juice.
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