Hotel-Style Tomato Sauce

Thinly slice the onions so that a slight texture remains.

Remove the ends of the garlic; slice 2/3 of them thickly and mince the rest.

Melt 50g of butter in a stainless steel pot over medium heat.

Add the sliced onions to the melted butter and sauté.

Season lightly with salt and pepper, then sauté.

Sauté until the butter is melted and the onions are sweated without burning.

Reduce the heat to the lowest setting, cover the pot with a lid, and cook the onions slowly.

Remove the stems from the cherry tomatoes and sauté them with the cut side facing down.

Drizzle plenty of extra virgin olive oil over the cherry tomatoes.

Sauté the cherry tomatoes with the olive oil.

Once the cherry tomatoes and onions are sautéed, turn the heat back to medium and lightly cut the cherry tomato skins with scissors.

Remove the whole peeled tomatoes from the can, lightly cut them with scissors, and add to the pot.

Since the skins of the whole peeled tomatoes can be tough, cut them into smaller pieces with scissors.

Add the prepared garlic to the pot and boil together.

Add 2 chili seed broth packets and the remaining butter.

Drizzle with an additional generous amount of extra virgin olive oil.

Bring the ingredients to a boil over high heat.

Once the sauce starts to boil, reduce the heat to low and cook for at least 15 minutes.

Add basil or your preferred herbs and sauté.

Finally, taste and adjust seasoning with salt if necessary before finishing.