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Tomato Sauce for Fish dish
Recipe

Tomato Sauce for Fish dish

Dinner • Switzerland

Plum tomatoes and onion are cooked until soft, deglazed with white wine, and blended to a rough purée. Cream is stirred in after cooling, then the sauce is reheated before serving.

Why smarter

Using fresh tomatoes and a small amount of cream keeps the sauce flavorful without relying on many separate seasonings.

Chef tip

Let the tomato base cool before stirring the cream to reduce the chance of splitting.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 800 g plum tomatoes 800.000 g plum tomatoes
2 1 onion (about 80 g), finely chopped 80.000 g onion Original: 1 onion, 80 grams.
3 1 beef bouillon cube 1.000 cube beef bouillon cube Original wording: 'Rindsbouillon Würfel'.
4 2 dl white wine 2.000 dl white wine
5 0.5 dl cream 0.500 dl cream Original wording: 'Rahm'.
6 3 tbsp macadamia oil 3.000 tbsp macadamia oil Original wording: 'Makadamia oel'.

Method

  1. Cut a deep cross into the top of the tomatoes. Put them into boiling water until the skins loosen.
  2. Remove the skins and cut the tomatoes into small cubes.
  3. Finely chop the onion.
  4. Heat the macadamia oil and sauté the tomatoes and onion until the tomatoes are soft.
  5. Deglaze with the white wine and add the bouillon cube.
  6. Mash with a potato masher into a pulp/purée.
  7. Let cool, then stir in the cream.
  8. Taste and season more if needed.
  9. Reheat before serving.