Tomatensauce (German Tomato Sauce for Spatzle)

• •2 tbsp Olive oil or butter
• •1 finely diced Medium onion
• •2 minced Garlic cloves
• •2 tbsp Tomato paste
• •800 g (28 oz) Canned crushed tomatoes
• •0.5 cup Vegetable broth or water
• •1 tsp (or to taste) Granulated sugar
• •1 tsp (or to taste) Salt
• •0.5 tsp (or to taste) Freshly ground black pepper
• •1 (optional) Bay leaf
• •2 tbsp (optional, for richness) Heavy cream
• •2 tbsp, chopped (for garnish) Fresh parsley or chives

Instructions

1. 1

   Heat the olive oil or melt the butter in a medium saucepan or Dutch oven over medium heat.

2. 2

   Add the finely diced onion and sauté for 5-7 minutes, or until it becomes soft, translucent, and slightly golden.

3. 3

   Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. 4

   Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This step helps to deepen the flavor of the tomato paste and remove its raw taste.

5. 5

   Pour in the crushed tomatoes, vegetable broth (or water), sugar, salt, pepper, and add the bay leaf (if using). Stir well to combine all ingredients.

6. 6

   Bring the sauce to a gentle simmer, then reduce the heat to low, cover the saucepan, and let it cook for at least 20-25 minutes, stirring occasionally. This simmering time allows the flavors to meld and deepen.

7. 7

   Remove and discard the bay leaf. If you prefer a smoother sauce, you can use an immersion blender to briefly purée it to your desired consistency. For a rustic sauce, leave as is.

8. 8

   Stir in the heavy cream (if using). This adds a touch of richness and helps to balance the acidity of the tomatoes, common in German sauces.

9. 9

   Taste the sauce and adjust seasonings as needed. You might want to add more salt, pepper, or a pinch more sugar to balance the acidity to your preference.

10. 10

    Serve the warm Tomatensauce generously over freshly cooked Spätzle, garnished with chopped fresh parsley or chives.

Chef's Tips

• 💡**Quality Matters:** Use good quality canned crushed tomatoes; they are the star of this sauce. San Marzano tomatoes are excellent if available.
• 💡**Don't Rush the Tomato Paste:** Cooking the tomato paste thoroughly before adding other liquids is crucial for developing a deep, rich umami flavor.
• 💡**Balance Sweetness and Acidity:** The sugar helps to cut through the acidity of the tomatoes. Taste and adjust to your liking. A touch of cream at the end also helps in balancing.
• 💡**Simmer for Flavor:** The longer the sauce simmers on low heat, the more the flavors will meld and intensify. Don't rush this step.
• 💡**Pairing:** This sauce is specifically made for Spätzle, but it also pairs well with other plain pasta, roasted potatoes, or even as a base for German-style goulash.