recipe:
Doses to make a large amount of simple tomato sauce
just enough to season 10-12 first courses of pasta
(spaghetti, macaroni, etc.)
900 gr. peeled tomatoes.
150 gr. tomato puree
140 gr. tomato paste
50-60gr. Soffritto
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Note: For completete recipe of Soffritto you can refer to our video:
Italian Soffritto – Sautéed onion, carrot and celery
In short, the Soffritto consists of onion carrots and celery stalk in
around equal weight ,finely chopped and fried over low heat in
extra virgin olive oil, for about 15 minutes.
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around half glass of extravirgin olive oil
1 stock cube (of meat or vegetable at your choice)
half glass of water
Procedure:
Revise the peeled tomatoes to remove the skins and cores, then cut
each one into 3 or 4 pieces.
In a pot start heating soffritto with half of extravirgin olive oil, then
drop in peeled tomatoes,
add tomato paste and the stock cube with the half glass of water.
Mix well and raise the heat to bring to a boil.
Once it has boiling, lower the gas to a minimum and reduce for about
35-40 minuts,
keeping the pot semi-covered and stirring occasionally.
About halfway through cooking, add the rest of extra virgin olive oil.
Towards the end, taste and control if the salty level is right.
When cooking time is finished, use directly to season the pasta
dish, (every type of pasta) or let it cool before to put the sauce
in glass containers, to set aside in the fridge or even in the freezer.
(Tip: in case of freezing let some empty space in the container!
On the contrary, for the fridge conservation is better full container,
almost without air to prevent oxidation of fats).
When you need your Basic Tomato Sauce
take a container from the fridge
(Or slowly defrost at room temperature.)
Then pour in a pot and heat it over low heat.
When it is hot it is ready for seasoning!
(If you use vegetable stock cube, this recipe is perfect for vegans)
Music:
The Whispering Of The Sun by MusicLFiles
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