Tomatoes sauce perfectly shades taste of many dishes. It is an ideal partner to pork ribs, a shish kebab and, of course, spaghetti. There is a set of recipes of its preparation. Sauce can be the cornerstone not only fresh, but also tinned and even baked tomatoes. The most tasty and simple in preparation is fresh ripe tomatoes sauce.
It is required to you
- For juicy fresh tomatoes sauce:
- 4 big mature tomatoes;
- small pod of hot red pepper;
- 2 garlic teeth;
- 20 g of vegetable oil;
- 3 bulbs;
- cardamom
- turmeric
- khmeli suneli
- ground coriander
- For tinned tomatoes sauce:
- bulb;
- 20 g of olive oil;
- 3 teeth of garlic;
- 400 g of tinned tomatoes;
- 10 g of sugar;
- ground black pepper
- oregano
Instruction
1. Make juicy fresh tomatoes sauce. Wash up tomatoes and husk with them. For this purpose lower them in abrupt boiled water and take in it within one minute. Then place tomatoes in cold water. After similar manipulations quite easily them it is husked. Scroll the peeled tomatoes, onions, garlic and a pod of pepper via the meat grinder. The amount of hot pepper can be reduced to taste. Choose only ripe, fleshy tomatoes for sauce. Instead of the meat grinder for repulping of vegetables it is possible to use the blender or the food processor.
2. Pour vegetable oil in a small saucepan and heat it. Lay out tomato weight in a pan and boil about 5 minutes.
3. Add some spice, salt and continue to cook sauce on slow fire until it doesn't get denser. On it 15 minutes usually leave. Then remove a pan from a plate and let's sauce infuse a little. Then lay out it in a sauce-boat and give to a table. The juicy tomato sauce made according to this recipe perfectly is suitable for pilaf. Also it can be given with the baked or boiled potatoes and any pasta.
4. Make tinned tomatoes sauce. Best of all tomatoes which were preserved in tomato juice will approach. Wipe them in the blender. Filter tomato weight through a colander to remove a peel and seeds. Set aside it for a while aside.
5. Chop small garlic and onions. Warm in a frying pan olive oil and a spasseruyta on it onions and garlic. Only don't fry them. As soon as the onions become softer, add the tomato weight, spices, sugar and salt. Cook sauce on small fire until that becomes dense. Well made tomatoes sauce shouldn't be too dense or too liquid. Pay attention to amount of oil in it. If it floats on a surface, then accurately collect it by a spoon.
6. Cool sauce and serve it to meat, spaghetti. Also it is ideal for greasing of a basis of pizza.