Tomato Sauce with Balsamic Vinegar

Ingredients (for 4 servings)

8

peeled tomatoes

8

50

ml

olive oil

3

Tbsp.

“Fleur de sel” to taste

pepper to taste

2

laurel (or sage) leaves

2

10

ml

balsamic vinegar

2

tsp.

Preparation

1.

Place the tomatoes in a large pot of boiling water. Once the tomato skins crack and fall off the tomato (after about 2 minutes), remove them and let them cool. Remove the skins. Cut the tomatoes into large pieces, keeping only the flesh (not the juice or seeds).

2.

Heat the oil in a saucepan at high heat. Add the tomatoes, the salt, pepper and bay leaf (or sage). Cook about 12 minutes, stirring from time to time to prevent tomatoes from sticking together. Remove bay leaf (or sage).

3.

Add vinegar and remove immediately from heat.

4.

Serve with pasta.