- Menüart:
- Kochdauer:
- Schwierigkeit:
Tomato Sauce
- Wie gefällt Ihnen dieses Rezept?
- - Per Mail versenden
- -PDF Drucken
-
Zum Kochbuch hinzufügen
4
Zutaten:
- 500 g Tomatoes (ripe)
- 1 piece Carrot (small)
- 1 stick Celery
- 1 piece Onion
- 1 piece Parsley root (small)
- 50 g Butter
- 20 g Flour
- 1/8 l Beef stock
- 1/8 l Red wine (dry)
- 1 tsp Lemon juice
- 1 piece Clove
- Sugar
- Salt
- Pepper
- 1 tbsp Tomato puree (if desired)
Zubereitung:
Blanch the tomatoes in hot water, remove the skins and deseed, mash the tomato pulp, set aside. Clean, wash and dice the carrots, celery, parsley root and onion. Melt butter, fry the vegetables in the butter, stirring occasionally. Blend in the flour and mix thoroughly, continue to fry and pour in the red wine. Blend with the tomatoes and stock. Season with lemon juice, salt, pepper, clove and some sugar. Cook for approximately one hour, mash with the stick mixer, if desired strain through a sieve. Season to taste with salt, pepper and sugar.
