Good afternoon, my reader. For the winter, you can harvest not only vegetables, but also sauces. Moreover, they will be much tastier than store counterparts. The dish is perfect for making sandwiches or as a dressing for side dishes.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
Tomato sauce is not only tasty, but also healthy. Even novice hostesses will be able to cook it. You just need to stock up on the necessary ingredients, time and diligence. The result is a sweet and sour tomato sauce of medium thickness, which will appeal to lovers of Italian cuisine. It is very convenient that during the process you can adjust the proportions of spices. Before distributing the workpiece to the jars, just try a spoon and add the spices that are missing.
Required ingredients (per 250 ml can):
- fresh basil (it doesn't matter, purple or green) - 2-3 sprigs;
- tomatoes - 0.5 kg;
- ground coriander - a third tsp l .;
- paprika - a third tsp l .;
- ground black pepper - a third of a tsp l .;
- garlic - 2-3 medium cloves;
- salt - a third of a tsp; l .;
- sunflower oil - 2 tbsp. l .;
- sugar - half a tsp l.
Algorithm of actions:
- Remove the skin from the tomatoes. To do this, make a cruciform incision where there is no peduncle. Place vegetables in a deep saucepan and pour boiling water over them so that the water completely covers them. Wait 5-7 minutes, then drain the hot water and fill the pan with cold. After these manipulations, the skin will easily fall behind.
- Cut the peeled vegetables into medium-sized pieces, then place in a blender. Add basil sprigs, then beat the ingredients until smooth.
- Pour the resulting mixture into a deep saucepan, cover and put on medium heat for 30 minutes. In this case, the sauce should be stirred periodically.
- Remove the lid after half an hour. If the sauce is still too runny, evaporate excess moisture over medium heat.
- Add spices. Grate the garlic on a fine grater and place it in the main mass. Salt, sugar. To stir thoroughly.
- Pour in vegetable oil. For special gourmets, vegetable oil can be substituted for olive oil. The number of tablespoons remains the same.
- Bring the resulting sauce to a boil and cook in this state for 2-3 minutes.
- Wash jars and lids with hot water and soda, then sterilize using the oven or boiling.
- With a ladle, distribute the sauce in the containers. In this case, the fire can be left on, let the sauce boil.
- Roll up the cans, turn them upside down and put them on a newspaper. Cover the top with a blanket or a terry towel so that the blanks cool gradually at room temperature.
The finished tomato sauce should be stored in a dry and dark place. In a living room, it will not deteriorate.
When the container is open, it will need to be refrigerated, and the sauce should be eaten within a week. With constant access to fresh air, it fizzles out over time.
Do you prepare sauces for the winter?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers