Ingredients :
- 6 cloves garlic (ca. 15g)
- 20 g olive oil
- 3 g dried oregano (ca. 1tbs)
- 4 g dried basil (ca. 1tbs)
- 1800 g canned whole tomatoes
- 5 g salt (ca. 1 tsp)
- 1/4 tsp ground pepper
- 100 g concentrated tomato paste
- 8 g fresh basil leaves
- 40 g xilitol
- to taste salt, pepper
Method :
- Garlic 3sec at speed7
- Add oil and varoma 4min speed1
- Add tomatoes, dried herbs, salt and pepper
- Chop 2sec speed 5
- Cook with basket on top at 90℃ for 40min speed1
- Add tomato paste and blend for 10sec speed 6.5
- Chop basil leaves, add with xilitol or sugar to tmx.
- Blend for 5sec speed 3, then program 100℃ for 15min speed1 with basket on lid
- If you like the pasta sauce like this, continue by adding it to a skillet with fried peppers or fried seitan to get a bolognese sauce or use it as your tomoto base for a lasagne. For pizza the sauce should thicken a bit more and I recommend cooking it 30-60 minutes longer at 100℃ speed1.
- Here my Bolognese sauce with in rosemary roasted tofu
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