Ingredients
one garlic clove
50 g of onions, cut into halves
30 g of butter or olive oil
700 g tomatoes, cut into halves
70 g of tomato purée (concentrated)
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon dried oregano or dried pizza herb mix
500 g water
1 stock cube (for 0.5 l) or one heaped teaspoon stock paste, home-made
100 g cream
2 to 4 fresh basil leaves
1 sprig fresh parsley, leaves only
Preparation
Place the garlic clove and onions into the mixing bowl and chop three seconds at speed five. Scrape down the sides of the mixing bowl with a spatula.
Add butter and so take three minutes/120°C/speed 1.
Add tomatoes, tomato purée, salt, sugar and dried oregano and chop for five seconds at speed 5.
Add water and the stock cube and cook for 15 minutes/100°C at speed 2.
Add cream,
basil leaves and parsley and blend.
Enjoy!