Preparations before winter are already in full swing. In jars, we close your favorite fruits and vegetables, which will remind us of a taste about warm and cheerful days. One of the favorite bases for preserves are tomatoes. Their preparation under the sauce is child’s play, and the result is delighted.
Tomato preparations are well known – they appear in the form of concentrates, purees or juices. Their advantage is utility in the kitchen. They work for all kinds of soups, sauces or stews. They can save many a dish or become a meal base when it shines in the fridge.
Some – especially culinary experiments – may, however, want something more. After all, tomatoes in the kitchen belong to one of the most universal vegetables that match virtually everything. It is for those who are not afraid to try new flavors is today’s recipe.
At the beginning of autumn, it is worth reaching not only for tomatoes, but also for others that now taste best. It’s about Plums – small, sweet and slightly acidic. Their aroma blends in perfectly with tomatoes, balances their acidity and brings natural depth and a bit of sweets to the sauce. Tomato-skills sauce This is an ideal proposition for those who are looking for more than simplicity in the kitchen – it is a taste that surprises, but quickly becomes a favorite.
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We will need:
- 2 kg of tomatoes,
- a kilo of plums (preferably Hungarian),
- 1/2 large onion,
- 4-5 cloves of garlic,
- sun,
- sugar,
- ground pepper,
- Sweet pepper.
We start with washing tomatoes and plums. Cut the ingredients into small cubes and throw into separate pots (the plums are best frying in a thick -bottomed dish). We also cut the onion and add to a pot with tomatoes.
Place the pots on medium heat, water the ingredients with water and stew under cover until soft. After 20-30 minutes, we can go to wipe sauces through a strainer.
We combine purees, and then add garlic, peppers, sugar and salt squeezed through Prague. We put the sauce on fire again, this time uncovered. We cook until it thickens and obtains the consistency we want.
Finally, pour the finished sauce into scalded jars and We pasteurize dry or wet for about 10-15 minutes.
The tomato-spring sauce is universal and will work in many dishes, especially those with an autumn character. It goes well with Italian cuisine, including pasta – classic spaghetti, tagliatelle or penne. Just fry your favorite vegetables and meat, then pour the sauce to enjoy an interesting dish. The sauce will be perfect for pizza Instead of traditional tomato sauce. You can compose it with cheese, rocket or Parma ham.
The sauce can be used for all kinds single -pot and stews. It fits vegetables, lentils, as well as meats, such as beef or pork.
Sauce in a more reduced version It can even replace ketchup. Its taste will blend best with sandwiches filled with grilled vegetables, meat or cheese.
Source: NowowoPoje.pl, Prostepotrawa.blogspot.com
