Ingredients
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4 cans (1600 ml) canned peeled crushed tomatoes with their juice
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60 g ghee
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400 ml cold water
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3 sprigs rosemary
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1 tsp honey (recommended)
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1 clove garlic, large
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Salt
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Black pepper
Directions
This is the second variant of the classic Italian tomato sauce with butter, which I learned from Barbara, a Viennese private chef. Be sure to try Italian tomato sauce with butter/ghee and onion if you haven’t yet.
The sauce requires almost no efforts and ingredients, but its flavor is so fantastically natural, sweet and tomato and even more herby than the traditional Italian tomato sauce with butter and onion.
This recipe calls for less butter, that is why we have to add water to trigger the process of evaporation. Instead of onion we use rosemary sprigs.
Try out both variants and choose your favourite!
Tip:
The taste of this sauce lies in nothing but tomatoes. It is the easiest (and the safest as regards the taste) to use canned Italian tomatoes (crushed, with their juice) which are available almost everywhere. But it you have a bunch of tasty (tasty indeed!) tomatoes, you may place them into boiling water for 30-60 sec, remove the skins, cut in pieces and add to the sauce together with their juices.
The recipe by Barbara Weissbacher (www.barbaraskueche.at).
Today's visits: 1.
Steps
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1
Done
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In a medium sized pot, or skillet (we need quite large area of evaporation), place the canned tomatoes, water, butter, rosemary and salt. |
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2
Done
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Bring everything to a boil over high heat, stirring occasionally. In the process the butter will melt and become more homogeneous. |
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3
Done
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A soon as the sauce starts boiling, reduce the heat to low and continue cooking uncovered keeping the sauce slightly boiling for the next 45 min. Stir occasionally and mash large tomatoes with a spoon. |
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4
Done
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The excess moisture will evaporate and natural sweet flavor of tomatoes will be delivered. The cooked sauce has to be medium thick and not watery. If 45 min after your sauce is still too watery, continue cooking for another 10-15 min until you get the necessary consistency. The cooking time depends on the area of evaporation (in a flat skillet the sauce needs less time to be done). |
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5
Done
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Crush the garlic using a garlic press, or finely crop it. |
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6
Done
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Remove the rosemary springs from the sauce. Add honey, garlic, black pepper and salt to taste, if needed, mix. The sauce is also used in different kinds of dishes such as salmon in tomato sauce. The sauce is done! How to serve: Best tastes with potato gnocchi and spaghetti. Sprinkle with grated Parmesan cheese before serving. How to keep: Can be kept refrigerated for 3-4 days. It can also be frozen and kept in the freezer for a few months.
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