Friday, 27 March 2015
Tomato Sauce Recipe
A while ago I promised to post the recipe for my tomato sauce made from scratch, and here it finally is:
- 4 tomatoes
- 1 small onion
- 6 garlic cloves
- red and yellow pepper (about a 2 cm slice of the yellow and 5 cm of the red)
- fresh and dried oregano
- Olive oil
- 1/2 cup red wine
- salt and pepper to taste
First chop your ingredients to make your life easier.
The garlic I did 6 but you can add as much as you like, as little or as much!
The onion doesn't have to be very finely chopped, the point is that it shows through, but if you prefer thinner, it is up to you.
The pepper I like them chunky, but again you can cut how ever you like.
Chop the fresh oregano.
The tomatoes there are 2 ways of doing it:
- You can boil the tomatoes a bit, just enough for the skin to be easily removable, or just cut the skin off, or pass the tomato on the fire directly this way it will burn the skin making it peel off super easy. After the skin is off, cut it into squares, circles, whatever you prefer, but smaller pieces, so it will cook faster.
- The way I did, I chopped into pieces the tomatoes with skin. This will take a bit more effort. But I know most the nutrients are on the skin, and I wanted those nutrients in the sauce before I threw it out.
So I left the skin to cook, and will let you know further what I did to take them out.
In a sauce pan, add some olive oil, the garlic, onion, peppers, and both dried and fresh oregano.
Fry it up until the garlic and onion are clear in colour.
Add the wine, and let it cook down for 5 minutes.
Add the tomatoes and let it fry up a bit sucking up all the flavors.
Add some water, bit by bit to let it become a sauce. This will depend on how ripe your tomatoes are.
Salt and pepper to taste.
Let the sauce simmer for 30 minutes to an hour. The tomato has to become tender and easily squeezable.
If you kept the skin like I did, now you sieve the sauce and pick out the skin and throw back the other pieces (onions, garlic, pepper...).
You can cook it down more so the sauce will be stronger and thicker, or stop there.
If you want a smooth sauce, you can now put it in a blender, just be careful because it is a hot sauce and may burn you.
This recipe can serve 4 plates of pasta.