Description:
You may call me insane... but it's very practical. I sometimes make a big batch of tomato sauce and use it to make other dishes such as bolognese sauce, meat balls with tomato sauce, sauce for pizza etc... very versatile. It's very handy having it in the freezer when you run out of ideas what to have at dinner.
The long cooking time creates the rich tomato flavour and thick consistency. It may sound daunting that it takes hours to cook it. However, you can do other things while making it. Just don't forget to stir it every now and then.
Here is my style of tomato sauce...
Ingredients:
200 g onion, finely diced
30 g garlic, finely chopped
2 Tbs olive oil, extra virgin, Carapelli
3 tins diced Italian tomatoes, 800g tin, Select Woolworth
3 bottles tomato puree (passata), 680g bottle, Di Vella
1 tub tomato paste, 140g, Leggo's
1 bottle tomato sauce, Dolmio, oven roasted tomato, smooth bolognese sauce
1 Tbs oregano, dried flakes
0.5 Tbs basil, dried flakes
1.5 Tbs caster sugar
1 tsp salt
1 tsp white pepper
Directions:
1. Saute onion and garlic for about 3 minutes over low heat. Just to sweat the onion.
2. Add tomato mixtures and bring it to boil. Lower the heat and cook over low heat. Simmer for 1 hour and do not cover with the lid. Stir the mixture every 10-15 minutes with wooden spoon.
3. Add seasoning and continue simmering the sauce for another 2 hours. Don't forget to stir it.
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