Tomato Sauce Recipe

Tomato Sauce Recipe

Tomato Sauce Recipe

The sauce is made with tomatoes and is served as part of the dish rather than as a side dish. It is served with meat, vegetables, pasta, and other items. The tomato flesh is easily broken down, making it ideal for sauce. Ground meat, garlic, parsley, basil, onion, oregano, and pepper are popular additions, and broth and water are used to keep the moisture content high.

They are frequently served with meat and vegetables, but they are most commonly served with pasta. Tomatoes have a rich flavor, a high water content, and soft flesh that is easy to break down. These properties make tomatoes useful for making sauces. A simple sauce consists of chopped tomatoes cooked in a small amount of olive oil and simmered until they lose their raw flavor, after which salt is added.

While making this sauce, a small amount of water is added to keep it from becoming too dry. Before adding the tomatoes, the onion and garlic are sautéed. Other seasonings include basil, oregano, parsley, and red pepper. The sauce is traditionally made with salt belly of pork, onion, bay leaves, thyme, tomato puree, roux, garlic, pepper, sugar, and salt. Roux is a thickening agent made from butter and flour.

In Australia, the process of making tomato sauce or ketchup is nearly identical. It only recently made its way into Italian cuisine. It is frequently used when serving various types of pasta. This is the most popular condiment in Aztec cuisine.

Ingredients:

1) Extra virgin olive oil

2) 4 garlic cloves, peeled and finely sliced

3) 3x400 g of high-quality canned plum tomatoes

4) 1 bunch fresh basil, leaves picked and torn

5) Black pepper, freshly ground

6) Salt from the sea

Preparation method:

Set a large nonstick frying pan over high heat. Pour in four generous tablespoons olive oil. Then add the four garlic cloves. Shake the pan from side to side for a few seconds, and when the garlic begins to color lightly, add the tomatoes and 1 bunch fresh basil. Squash and mush the tomatoes as much as possible with the back of a wooden spoon.

Season with freshly ground black pepper and sea salt to taste. Remove the frying pan from the heat when the sauce reaches boiling point. Pour the sauce through a fine sieve into a bowl. Any remaining garlic and basil on the sieve can be discarded. Make sure to scrape the tomato goodness from the sieve's back side.

Bring the sieved sauce to a boil in a saucepan. Reduce the heat and simmer the sauce for 5 minutes to concentrate the flavors. When the sauce has reached the proper consistency for spreading on pizza, it is ready to use.

The sauce can be kept in the fridge for at least a week if stored in a clean container (preferably a jar). You could freeze the sauce in batches or in an ice cube tray. This will allow you to defrost only the amount that you require. 

However, because the sauce is quick to make, you might consider making it on the day you need it.

Article By Reshma