Thick tomato sauce, which has absorbed all the sunny taste of summer, will be a great addition to spaghetti! Its special charm is that it is perfectly stored in the freezer for up to six months, so I advise you to cook with a margin!
It is necessary
- - 1, 3 kg of plum tomatoes in their own juice;
- - 1 kg of cherry tomatoes;
- - 300 g butter;
- - a couple of sprigs of fresh thyme;
- - a couple of small bunches of fresh basil;
- - 80 g of sugar;
- - 100 ml of olive oil;
- - sea salt and pepperoncino to taste;
- - 4 cloves of garlic.
Instructions
Step 1
Cut each cherry tomato crosswise and cover with boiling water. Blanch for a few minutes, then rinse with ice water and peel.
Step 2
Pour 100 ml of olive oil into a thick-walled skillet. While the oil is heating, peel 4 cloves of garlic. By the way, if you like garlic, feel free to take more!
Step 3
Place the garlic in the heated oil and add a couple of sprigs of fresh thyme. Add a little pepperoncino (this kind of pepper is insanely hot - be careful with it!) And a little basil - this way we will flavor the oil. Saute over medium heat until you smell the strong aromas of herbs and garlic.
Step 4
Take out the garlic - we won't need it anymore - and put the cherry tomatoes in the pan. Wait until they release a decent amount of juice (this will only take a few minutes). Then add the canned tomatoes.
Step 5
Add sugar. 80 g here is a very conditional amount: everything will depend on how ripe and sweet your tomatoes are! Therefore, try, and if you want, on the contrary, to add a piquant sourness, pour in a little good balsamic vinegar.
Step 6
When the tomatoes are done, add the butter and remaining basil along with the twigs. Remove from the hotplate and cover. Let stand for about an hour.
Step 7
Remove the herbs from the pan after the specified time. Use a hand blender to punch through with a little more olive oil for a surprisingly rich color.
Step 8
Then you can immediately boil the pasta for a couple of minutes less than indicated on the package, throw it into the tomato sauce and bring it to readiness "by the tooth", or you can pour it into containers and freeze it!
