Grandma's tomato sauce
GRANDMA'S TOMATO SAUCE.

The homemade tomato sauce has a unique taste reminiscent of the scents and tastes of a bygone age. Everyone has their own recipe passed down in home, variation of the basic recipe with which our grandparents prepared tomato sauce that was stored and consumed in the winter months. A taste and a characteristically Italian perfume. There are many variations: I propose one of Grandma realisations. All the ingredients are cooked to raw (without fried) in the exaltation of raw flavor as perhaps only in Italy you can find.

fix iconDifficulties: Low Boiler-icon- Difficulties
Strawberry Money iconCost: Bass Coin icon
icon timerCooking time: About 1 now
icon timerComplete preparation time: About 80 minutes

INGREDIENTS: for multiple times Icon number
icon checkmarkTomatoes: 3 Chili
icon checkmarkCelery: 1 Costa
icon checkmarkOnion: 1 Media
icon checkmarkGarlic: 2 cloves
icon checkmarkBasil: some leaves
icon checkmarkSalt: quantum satis
icon checkmarkExtra virgin olive oil: quantum satis
icon checkmarkCarrots: 2 / 3 medium

PREPARATION:
I used tomatoes San Marzano [/TP] (Sometimes I also use tomatoes Spagnoletta known around Rome with the name of Casalini ). Wash the tomatoes and cut into chunks. Clean and chop the carrots and celery. Slice the onion finely. Take a large pan: pour 5/6 tablespoons of olive oil and tomatoes in pieces together, carrots, celery, sliced onion, the peeled garlic cloves, a few basil leaves and salt to taste. Put everything in raw and turn the flame on medium heat and cover with a lid. Turn with a spoon from time to time (careful not to attack the tomatoes at the bottom of the pot). When it begins to boil, you reduce the heat. Continue to turn with the ladle. Do continue cooking for about 1 now keeping the lid. If the sauce is too thick you can add a little hot water; If the sauce is too thin, you can remove the cover and raise the heat a little to thicken the sauce. Check for salt and if you want you can add a pinch of salt (not abundant). Once the cooking take a blender and you start having any compound: This operation is to remove the skins of tomatoes, shred everything and reduce all the mixture until creamy. I repeat this operation 2 times and using a ladle to facilitate everything and pass the sauce easily. At the end I throw the waste (skins) remained.

When I make this tomato sauce, I bake it more than my need: What is more I put in glass jars and I keep in the freezer for a few days and according to my needs. When I defrosting tubs the sauce from the freezer, I control the density and when I heat, I thicken by raising the flame if too runny.
Enjoy your meal

Anto

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