The rich pickled tomato sauce is great for meat, poultry and pasta or pasta.
Cooking time 15 minutes
Canned tomatoes 200 g
Tomato paste 2 tbsp l.
Onion 1 pc
Vegetable oil 2 tbsp. l.
Sweet ground paprika 1/4 tsp
Fry finely chopped onions in vegetable oil for 1-2 minutes.
Remove the tomatoes from the brine and peel them.
Add the crumpled tomatoes to the pan, simmer for 2-3 minutes over low heat.
Add tomato paste and water. Simmer for another 3-5 minutes.
Add paprika. Season with salt to taste (since the tomatoes are pickled, add sugar and salt to taste).
Strain through a sieve.
Pour into a gravy boat and cool.
Pickled tomato sauce is ready. Can be served at the table.