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You must Know this Ingenious Tomato Sauce Recipe!
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
The top simple and fine tomato sauce recipe you will find in this article.
For this I have used fresh Marmande tomatoes from Spain.
You can use any other type of tomato or even exceptionally put canned tomatoes in the pot 🙂
Right up front, the most important tip: I always season my tomato sauce with soy sauce.
Personally, I use Tamari, which is naturally brewed soy sauce without wheat and gluten.
Please remember this sauce secret tip and try this out. Yum! Promise!
The instructions with step by step photos and cooking video accompany you on request in your kitchen.
Have fun and good luck.
Table of Contents
1. Recipe Tomato Sauce
Here follows the instructions.
Please note the following tips and ideas for buying the ingredients.
Tomato Sauce
Cooked, photographed and written down by chef Thomas Sixt.
Servings 2
Calories 240
Total Time 30 Min.
Preparation Time 10 Min.
Cook Time 20 Min.
Simple guide to prepare ingenious tomato sauce with secret ingredient.
Ingredients
| 4 | pc | clove of garlic |
| 1 | tbs | Olive oil |
| 1 | kg | tomato |
| 1/2 | tsp | primal salt |
| 1 | tbs | Tamari |
| 6 | pinches | black ground pepper |
| 1 | tbs | brown cane sugar |
| 1 | tbs | majoram |
| 1 | tbs | thyme |
| 2 | pinches | chili flakes |
| 1 | tbs | tomato paste |
| 1 | tbs | butter |
Instruction
Prepare ingredients
Get the ingredients ready in the kitchen.
Garlic peel
Remove the garlic cloves from the bulb and peel them.
Garlic salt
Sprinkle the garlic cloves with salt so that they do not develop a bitter taste when chopped.
Chop garlic
Chop garlic into small pieces, I use a cleaver for this.
Garlic cubes pot
Put garlic in the pot with olive oil and get ready on the stove.
Halve tomatoes
Cut the tomatoes in half.
Cut the tomatoes in half cleverly so that the stem end remains only on one tomato half.
Prepare tomatoes
Cut out the stem ends of the tomatoes.
Cut tomatoes
Cut the tomato halves into small pieces.
Roast garlic
Sauté the garlic in the pot and let it take a light brown color.
Add tomatoes
Add the tomatoes to the pot.
Season with salt, pepper, sugar, chili, thyme and marjoram and tamari.
Cook tomatoes
Cook the tomatoes over high heat on the stove, stirring constantly.
Prepare cheese
Finely grate the Parmasan cheese and place in a bowl ready.
Supplement tomato paste
After 10 minutes of cooking, add the tomato paste to the pot and stir. The sauce binds.
Cook pasta
Boil cooking water for pasta, season with salt and olive oil.
Put the spaghetti and cook until well al dente.
Refine tomato sauce
Add butter to the tomato sauce and season to taste.
Prepare herbs
Pluck basil and optional parsley and finely cut into strips.
Mix pasta
Drain the spaghetti, drain well and add to the tomato sauce.
Mix the pasta well with the sauce.
Arrange dish
Prepare hot plates and turn up the pasta with a meat fork and ladle and direct it onto the plate.
Decorate with Parmesan cheese and herbs.
Pour some cold olive oil on the pasta and serve quickly.
I wish you a good appetite!
Washing up
Do not forget the dishes 🙂 Please write me a comment or gladly a cooking question!
Video
I didn’t include the spaghetti in the ingredients and cooked 250g of pasta.
Keyword
2. Calories and Nutritional Values
3. Cooking Tips for Tomato Sauce
I already described the secret ingredient Tamari in the introduction. Here are some more tips:
-> The typical Italian tomato sauce flavor comes from the light brown roasted garlic.
-> Marmande tomatoes are particularly fleshy tomatoes, tasty a blast and when I get these I grab.
-> The preparation works just as well with other types of tomatoes or canned tomatoes.
-> If you use tomatoes on the vine, then cook the panicles in the sauce, that gives flavor.
-> With canned tomatoes I prefer tomatoes whole, I crush the tomatoes as needed for a nice overall look.
-> With canned tomatoes you halve the preparation time of the sauce.
-> I prefer thyme, marjoram or oregano as herb base. Please use herbs of Provence only sparingly.
-> The sauce basically does not need wine. You can supplement with dry red wine or white wine or Prosecco.
-> The tomato paste provides the binding of the sauce and gives a deep flavor.
-> I usually add fresh herbs only at the end, so the green color is preserved.
-> Cook the pasta at the variants, mix with sauce a little more al dente. The hot sauce cooks the pasta.
-> Drain the pasta carefully, otherwise you will dilute the sauce when mixing.
-> I usually add fresh herbs at the end to preserve the green color.
-> Tamari and soy sauce are the new trendy seasoning for tomato sauce. The addition strengthens umami and boosts the taste.
4. Images Gallery How to Prepare Tomato Sauce
I have compiled the photos from the shoot into a gallery for you to enjoy.
5. More Matching Ideas
Tomato sauce from fresh tomatoes in the oven
Spaghetti with prawns and tomato sauce
Spaghetti with tomato sauce
Tomato sauce strained tomatoes
Peel and skin the tomatoes
Veal Chop
Porterhouse Steak
Pork Loin
Truffle Pasta
Chervil Soup
Crayfish
Stuffed Pancakes
Apple Pancake
Pancake Batter
Grandma’s Beans In Tomato Sauce
Lobster
Lemon Cake
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Lisa,
thank you for your feedback on the tomato sauce with soy sauce.
I’m glad you like it and it’s good for you.
Please contact me again!
Best regards Thomas
Reply
Soooooo delicious, just eaten pasta with tomato sauce. My husband and I are completely thrilled. Thank you for the simple, quick and absolutely delicious recipe.
ReplyThank you, please try more dishes!
Feel free to contact me again 🙂
Reply
Hello Thomas,
this tomato sauce is really perfect.
I would never have thought of using soy sauce.
Thanks for the tips and many photos.
Love greetings Lisa