Tomatensauce (German Tomato Sauce) is a simple, rustic, and naturally dairy-free sauce that’s perfect for Spätzle or as a side for any German meal. This classic recipe uses onions, garlic, tomatoes, and traditional German herbs for a bright, comforting flavor—no cream or cheese needed!
Ingredients
- 2 tablespoons olive oil or neutral vegetable oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes (or 2 cups fresh ripe tomatoes, chopped)
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried marjoram (or oregano)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1/2 cup vegetable broth (optional, for a thinner sauce)
- Chopped fresh parsley or chives (optional, for garnish)
Instructions
- Sauté the Onion and Garlic:
Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. - Add Tomatoes and Seasonings:
Stir in the tomato paste, crushed tomatoes, sugar, salt, pepper, marjoram, thyme, and bay leaf. Mix well. - Simmer:
Add the vinegar and vegetable broth (if using). Bring to a gentle simmer. Reduce heat to low and let the sauce cook, uncovered, for 20–25 minutes, stirring occasionally, until thickened and flavorful. - Finish:
Remove the bay leaf. Taste and adjust seasoning as needed. For a smoother sauce, blend with an immersion blender if desired. - Serve:
Spoon the sauce over Spätzle and garnish with fresh parsley or chives if you like.
Tips & FAQ
- Can I use fresh tomatoes? Yes! Use about 2 cups of chopped ripe tomatoes for the best flavor.
- Is this sauce gluten-free? Yes, as written—just check your broth and tomato paste labels.
- What else can I serve this with? Try it over pasta, roasted vegetables, or as a base for German-style stews.
Looking for more German recipes? Check out our German recipe collection!
