Recipe for peeled tomato sauce with onion, parsley, bay leaf, butter, salt, pepper and, if broth is needed, also nut. Once cold, you can keep it for a few days in the refrigerator
Ingredients for 1 kg of puree
- 1 kg of peeled and seeded tomatoes
- 1 thinly sliced onion
- 1 bay leaf
- 1 bunch of parsley
- 1/2 cup of broth, also of dice (if necessary)
- 30 g of butter
- salt and 2 peppercorns
How to prepare tomato sauce
Put the butter in a pan and melt it on a moderate heat.
Wash the parsley, tie it with a thin thread and put it in the pan with the sliced onion, bay leaf, peppercorns, then sauté for about ten minutes.
After adding the chopped tomatoes, salt slightly, cover and leave to cook on a very low heat for about half an hour, adding the hot broth little by little, if necessary.
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When cooked, pass everything through a sieve.
