Tomatensauce (German Tomato Sauce for Spatzle)
A comforting and flavorful tomato sauce, specifically designed to complement the mild richness of traditional German Spätzle. This sauce is simple, rustic, and balances the sweetness of tomatoes with aromatic vegetables and a hint of cream for a truly authentic taste.
Ingredients
- •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
- •2-3 tbsp (optional, for richness) Heavy cream
- •2 tbsp, chopped (for garnish) Fresh parsley or chives
Instructions
- 1.
Heat the olive oil or melt the butter in a medium saucepan or Dutch oven over medium heat.
- 2.
Add the finely diced onion and sauté for 5-7 minutes, or until it becomes soft, translucent, and slightly golden.
- 3.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 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.
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.
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.
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.
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.
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.
Serve the warm Tomatensauce generously over freshly cooked Spätzle, garnished with chopped fresh parsley or chives.
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.
Recipe from TheCookbook.ai
Created by Basil Roux