Sauces
Tomato sauce with tomato paste
The pantry method: one can of concentrate, water, oil. The decisive step is roasting the paste.
Method
- Sweat the onion or garlic in the oil until translucent.
- The decisive step: add the tomato paste and fry it for 2–3 minutes over medium heat, stirring constantly, until it darkens and smells sweet.
- Deglaze with water a little at a time and stir until smooth. The target consistency is that of passata.
- Simmer gently for 10–15 minutes and adjust the seasoning.
Minnelea products for this recipe
The preserves used in this recipe.
If you skip the roasting, you taste the difference immediately: raw tomato paste has a metallic note that only turns into depth through roasting. Three tricks for more roundness: a splash of milk or a piece of butter at the end against the concentrate's acidity, simmering a Parmigiano rind, and half a glass of pasta cooking water at the end so the sauce clings to the pasta.