Pickled tomato sauce

For pickled tomato sauce, choose canned tomatoes produced during harvest in August or September. The fruits should be approximately the same size and degree of ripeness, then they will taste the same. The vegetables should be firm and not overcooked, and the filling should be transparent, with or without spice particles. The filling may contain a small amount of suspended particles of pulp and individual seeds.

1. Calories
   103,19 kcal
2. Protein
   1,92 gram
3. Fat
   8,13 gram
4. Carbohydrates
   6,64 gram
5. ~ Time
   25 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Pickled tomatoes
   200 g
2. Tomato paste

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   2 tbsp. l. = 60 g
3. Onions

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   120 g
4. Vegetable oil

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   2 tbsp. l. = 34 g
5. Sweet paprika

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   0.25 tsp = 1.5 g
6. Salt

   ---

   
   to taste
7. Basil

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   15 g

Steps:

1. 
   Peel the onion and finely chop it. Remove the tomatoes from the brine and remove the skins. Prepare the gravy boat. Wash the basil sprigs and separate them into leaves.
2. 
   Prepare vegetables for sauce. Mash the peeled tomatoes with a potato masher or chop with a blender. Place the pan on maximum heat and heat through. Add a little vegetable oil, reduce heat and fry the chopped onion for 1-2 minutes. Next, add tomato puree and simmer over low heat for 2-3 minutes. Add tomato paste and water. Simmer for another 3-5 minutes.
3. 
   Mix vegetables with spices. Add paprika to the stewed tomatoes. Add salt to taste. Let the sauce cool and strain through a sieve or puree in a blender. Pour into a convenient storage container.
4. 
   Before serving, pour the marinated tomato sauce into a porcelain sauceboat and garnish with basil leaves.