Tomato Sauce

Tomato Sauce
Tomato Sauce, classic, delicious and for varied uses, flavored with oregano and basil. An easy sauce that accompanies perfectly meat and vegetable dishes. But also pizzas, bruschetta, sandwiches and of course pasta, any kind of pasta, where it takes off with its presence the flavor of the dish.
Tomatoes are rich in flavor, have high liquid content, have very soft flesh which breaks down quickly, and are a suitable composition to thicken in the sauce when cooked. All these properties make it ideal for a simple and attractive sauce.
Auguste Escoffier ranks it among the five basic sauces (mother sauces) of French Cuisine with:
  • Béchamel
  • Spanish Sauce
  • Velvet
  • Dutch sauce

work: 15′ time: 45′ easy:

Tomato Sauce

Ingredients (∼2 jars of 250g)

  • 1 kg (2.2lbs) ripe tomatoes
  • 2 onions
  • 2 cloves garlic, whole
  • 70 ml (2.4floz) olive oil
  • 1 or ½ hot pepper
  • 1 tsp foam salt
  • 2 tsp oregano
  • 10-12 leaves of fresh basil
Peel, wash and mash the onions in a food processor. Put in a large pan on a medium to low heat.
Wash and remove everything unnecessary there is of tomatoes. Cross-cut and plunging your thumb remove the seeds.
Cut into bite-size pieces and mash them in a food processor too. Pour the puree to the pan. Add the garlic…
…the chopped hot pepper, the olive oil and salt. Mix.
Sprinkle with oregano and add the basil leaves. Mix well and let the sauce simmer for 30'-40', depending on how dry we want it.
Fill sterile jars as the sauce is hot. Screw the caps and flip to cool.
Tomato Sauce Tomato Sauce
If you want the tomato sauce to have a velvety texture, peel and mash the tomatoes sauce with a blender, at the end of cooking and before storage.
If the tomato sauce is to be used relatively quickly, within one or two weeks, it does not need to get into sterilized jars. Simply store in clean jars in the refrigerator.
In that case add some coarse salt on the surface of the sauce.

Author Zambia G. Sifaki