fried garlic tomato sauce

This sauce should become your kitchen cabinet staple. Like Ketchup, this cold sauce goes with anything. A bowl of rice, some French fries, a Toastie. You name it

2 (out of 3)





Store in jar

When I think of tomato sauce. I think of London. Where I lived for a few years. In London people love to eat their French fries with tomato sauce. No way they will apply mayonaise. Like the Dutch do. And it took me a while to understand the love for this sauce. Nowadays I apply a large dollop of tomato sauce on a bowl of steaming rice. Or a Toastie. With cheese and no ham. In other words, this garlicky tomato sauce could challenge your standard choice. To grap a bottle of Ketchup. Developed, produced and launched by Henry Heinz.  In 1869! Well that is an oldie. Let’s see what you can do


  • 4 Tomatoes (ripe, plump & juicy)
  •  2 gloves of Garlic
  •  1 1/2 tbs of Olive Oil
  •  1 tbs of Vinegar
  •  1 tbs of Salt (pref. Sea Salt)


  • a Knife
  • a Cutting Board
  • a Casserole & Lid
  • a Blender
  • a Grater
  •  a Spatula
  •  a Jar
  •  a clean Kitchen Towel
  1. Wash tomatoes
  2. Rub them dry with a clean kitchen towel
  3. Turn on the heat
  4. Coat the bottom of your casserole with olive oil
  5. Give the casserole a few seconds to warm up
  6. Remove the skins of each glove of garlic
  7. Shred each clove with grater.
  8. Add pulp to your warmed casserole
  9. Secure the pulp will not burn
  10. Add salt to your casserole
  11. Cover the pot
  12. When the mixture is boiling. Turn down the heat
  13. Cover the pot again
  14. Let it simmer for 15 min.
  15. Add vinegar
  16. Let it simmer for another minute
  17. Pour the sauce into a blender
  18. Crush & mix it with a few jolts
  19. Store your garlicky tomato sauce in a jar
emilies tomatoes in creuset casserole
emilies garlicky tomato sauce
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