Ingredients:
2 cans of peeled tomatoes;
3 cloves of garlic, minced;
1 onion cut into very small pieces;
2 tablespoons of olive oil;
2 tablespoons of butter;
Basil leaves to taste
1 tablespoon chopped rosemary
1 tablespoon of refined sugar
Chopped parsley to taste
Method of preparation:
Locate a medium/large sized pot;
Add chopped onion, chopped garlic, rosemary, butter and oil;
Turn the oven on to medium heat and brown the ingredients listed above;
When the ingredients begin to brown, lower the heat;
Add the tomatoes and sugar and continue stirring without stopping, so that the recipe does not burn or stick to the pot;
Let the ingredients take on the consistency of a thick sauce. When this happens, you can remove the pan from the heat;
Fresh tomato sauce is ready.
Suggestion: serve with basil and a little chopped parsley.
The recipe presented makes approximately 500 ml of fresh tomato sauce. The sauce can also be frozen if you want to serve it another time. Place fresh tomato sauce in plastic containers. The sauce should be thawed and served within 3 months of the preparation date.
If it remains frozen for more than 3 months, it will lose its flavor and may even deteriorate.
Learn how to make tomato sauce without preservatives
Italian tomato sauce recipe
Delicious sauce, which will surely give that special touch to the pasta you prepare.
Ingredients:
One kg of Italian tomatoes;
A teacup of extra virgin oil;
1 kg of red onion;
Water;
½ teaspoon chopped basil.
How to :
Make cross-shaped cuts in the tomatoes;
Place the cut plum tomatoes in a saucepan of water and bring to a boil;
After bringing to a boil, you remove the pan from the heat and place it in a container filled with ice water;
Wait for the tomatoes to cool, which will take a short time;
Once the tomatoes are cold, remove the skin from each one as well as the seeds;
You will now cut the tomatoes into cubes;
Also cut the onions into fairly thin slices, so that they disappear during cooking;
Locate another pan and add the oil, onion slices and fry until the onions start to turn golden brown.
Reduce the heat and add the tomato pieces and salt to taste.
Continue with the tomatoes on low heat and continue to stir the water so that it dries before the tomatoes are completely cooked, add more water;
Once the mixture reaches a sauce texture, add the chopped basil and stir a little more;
Off the heat, the Italian tomato sauce is ready!
If you don’t plan to serve it the same day, you can freeze the sauce, but only for a month, or you can also leave it stored and covered in the refrigerator for up to 15 days.
To make tomato sauce tastier
Do you want your tomato sauce to truly come from the gods? Prepare an exquisite rosé sauce by adding cottage cheese or heavy cream to the red sauce.
