Classic Tomato Sauce

Ingredients

• 3 onions
• 3 cloves garlic
• 4 stems basil
• 2 tbsp olive oil
• 175 ml white wine (or vegetable broth)
• 850 g peeled canned tomatoes
• Salt
• Pepper
• 1 tsp agave syrup

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Wash and dry the basil.

2. 2.

   Heat the olive oil in a pot. Sauté the onions and garlic over medium heat for 4–5 minutes until translucent. Add the basil and sauté briefly.

3. 3.

   Add the wine or broth and reduce completely.

4. 4.

   Coarsely break up the canned tomatoes with a knife. Add them with their juice to the pot and bring to a boil. Simmer on medium heat for 25–30 minutes. Remove the basil. Season the sauce with salt, pepper, and agave syrup, and use immediately if desired; otherwise cool and store in the refrigerator for up to 3 days.

5. 5.

   You can also preserve the sauce. Pour the hot liquid into two 300‑ml jars that have been rinsed with boiling water. Seal the jars immediately and place them upside down for 5 minutes, then upright and keep cool. Shelf life is about 3 months.