Sausage
This recipe demonstrates the tomato and paste sauce when cooked with sausage.
Slice onion in thin pieces, Quarter (or halve) the garlic. If sausages are connected by string, cut into separate pieces and put aside temporarily.Put one can of tomatoes into a large pot, squeezing them if plum style, and add the garlic (one or more, per taste), season with salt and pepper per taste and simmer over a low flame.
Pour the olive oil into a frying pan and cook the sausages over medium-low heat, just until browned. Remove sausages and cook the onions in the same frying pan, with the same oil, until they are dark brown but not overdone because the onions will need some more frying time with the tomato paste, as follows. Turn the heat down to low and add the can of paste to the still-frying onions, mixing thoroughly. Fry the paste until it is dark red. Add water (using the empty paste can).
One can should be enough, but add a little more if necessary. The end result must be a thick sauce. The paste should cook for about 15 minutes. When done, add paste sauce to the simmering tomatoes in your large pot. Stir to blend the sauces, then add the rest of your garlic, salt and pepper (if necessary), and the browned sausages. Cook for 2 hours, adding a little water when the sauce looks too thick.
