Cherry tomato basil sauce

Ingredients

• 250 g cherry tomatoes
• 1 medium sweet onion
• ½ vegetable bouillon cube
• ½ glass white wine (100 ml)
• 1 glass water (200 ml)
• 1 teaspoon chopped basil
• 3 tablespoons olive oil
• 1 bay leaf
• ½ garlic clove (optional)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of basil
• What to use instead of sweet onion
• What to use instead of cherry tomatoes

Instructions

1. Wash the tomatoes and cut them in half. Peel the onion and grate it on a coarse grater. Remove the germ from the garlic and chop it finely.
2. Brown the garlic and onion in the oil in a medium skillet for 2 minutes. Add the tomatoes and stir.
3. Add the bouillon, basil, bay leaf and white wine and let it reduce for 3 minutes.
4. Add the water and let it boil for 20 minutes over medium-low heat, until creamy.
5. Remove the bay leaf, let it cool for a few minutes and blend until smooth.

Nutrition facts

Approximate, per serving (about 294 g). Calculated with data from USDA FoodData Central.