Sauces
DDR tomato sauce like from the school kitchen
A roux with tomato paste and broth, seasoned sweet-and-sour. Not an Italian Sugo, but a German thick sauce with its own logic.
Method
- Make the roux: melt the butter, stir in the flour and cook gently for 2 minutes until pale. It must not brown.
- Add the tomato paste and fry it briefly; this takes away its raw bitterness.
- Deglaze with the stock, stirring vigorously so no lumps form.
- Simmer gently for 10 minutes until the sauce is thick and glossy.
- Season with sugar, salt and a splash of vinegar.
Minnelea products for this recipe
The preserves used in this recipe.
The sweet-and-sour profile is the signature: sugar against the acidity of the tomato paste, a splash of vinegar for balance. Anyone who likes the creaminess but wants more tomato can replace half the broth with Passata - that is the modern hybrid form.