Thick tomato sauce

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  • 500 g tomato
  • 1 small finely chopped onion
  • 1 teaspoon of curry powder
  • 2 bay leaves
  • 1 tablespoon of balsamic vinegar
  • 3 teaspoons of brown sugar


  1. Remove the cores from the top and cut a cross at the base of each tomato. Put the tomatoes in a saucepan, cover with boiling water and let stand for 2 minutes.

  2. Carefully drain the tomatoes from the hot water, cool slightly, then peel the skin off each. Dice the tomato meat.

  3. Heat a little oil in a medium skillet, add finely chopped onion and curry powder and stir over the heat until the onion softens.

  4. Add diced tomatoes, bay leaves, vinegar, and brown sugar and bring to a boil. Reduce heat, then simmer uncovered for 35-40 minutes, stirring occasionally, until liquid has reduced to form a thick pulp.

  5. Get away from the heat.

  6. Let the seasoning cool, then transfer it to an airtight container. Keep refrigerated for up to 2 weeks.


The seasoning will keep covered in the refrigerator for up to two weeks.

thick sauce tomato

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