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Tomato sauce Free recipe and books

So you would like to know how to make Tomato sauce Free recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


tomato sauce
salsa di pomodoro
mediterannean

2 x 400g tins tomatoes (with liquid) liquidized
1 tbspn tomato paste
3 tbpsn olive oil
1 medium onion finely chopped
2 cloves garlic chopped
1 tspn dried oregano
1/2 tpsn demerara or white sugar
little hot water
4 sprigs fresh basil hand torn or 3 tbspns chopped parsley
salt and freshly ground pepper

Heat the oil gently in a medium saucepan and saute the onion until translucent.
Add the garlic and oregano and as soon as the garlic aroma rises add the tomatoes sugar and some seasoning.
Cover the mixture and cook gently for 15 minutes stirring occasionally.
Add the tomato paste and cook for 15 more minutes adding a little hot water if needed.
Stir the sauce often at this stage in case it sticks.
It should be quite smooth and thick by the end.
Remove the thickened sauce from the heat and mix in the torn fresh basil or chopped parsley.

This is the queen of the standby sauces as it can be made quickly and is very versatile. Its main role is with pasta of any kind or with polenta. The list of potential uses is however much more varied than this. It can be spread over potatoes or other vegetables and baked in the oven like a gratin. It can be spread over steaks offsh> such as cod or over whole mackerel and baked in the oven as is done in Greece and in Turkey. Alternatively you can beat34 eggs and combine them with some of this sauce then cook the mixture like scrambled eggs and you instantly have a version of the Greek strapatsatha from the island of Corfu. For a North African flavour spread some of this sauce in a frying pan break 4 whole eggs on top sprinkle some paprika and ground cumin on each egg cover and cook slowly until set.
When I make this as a pasta sauce for 4 people I use two tins of tomatoes so that the pasta is
lusciously coated. I find one tin is a little mean. We are only talking about tins of tomatoes after all and whatever is not used will wait in a refrigeratorfor about 4 days or it can befrozen. I also liquidize the tomatoes first as If ind the velvety consistency of the sauce much more appealing but you dont have to do that if in a hurry simply use tins of readychopped tomatoes. Of course the sauce can be made with fresh tomatoes as we do in the summer and then it becomes totally captivating. You will need at least 1kg (or more) ripe tomatoes peeled seeded and chopped and cooked a little longer.

Makes about 600ml

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