Tomato sauce is an indispensable ingredient when you make Italian dishes such as pasta, pizza, meatballs, etc. You will immediately feel the natural sweetness of homemade tomato sauce that is different from the canned sauce sold available, without worrying about preservatives and a lot of salt and sugar. There are many ways to cook this sauce. If you need it quickly, you can fry the onion, garlic, pour in the tomatoes and cook until the sauce thickens. But Food Healthy will introduce you to a little more detailed way.
– 700g of fresh tomato, chopped
– 1 onion, chopped
– 1 carrot, chopped
– 1-2 celery stalks, chopped
– 1 garlic clove, crushed
– 5 tbsp olive onion
– A pinch of dried oregano or can use fresh basil leaves
– Salt, pepper
Choosing to buy good ingredients
How to choose for buying fresh tomatoes
- Delicious tomatoes are red, round, succulent-looking fruits, with a thin, glossy outer skin.
- In addition, you should also look at the stem, if the tomato still has a green stem clinging to the fruit, it is a sign that the tomato has just been harvested, will have a fresher taste.
- You should avoid buying overripe, crushed, uneven colors, soft to the touch, no elasticity, usually unripe or wilted fruits due to long-term storage.
How to choose for buying fresh onions
- Delicious onions are those with a thin, shiny, even-colored skin and a round shape. It feels dry and firm are ok
- In addition, you should choose a tuber with a lot of roots because this is a fresh onion. On the contrary, if you see that the onion has no roots, you should not buy it because it spoils very quickly.
- Avoid choosing bulbs that are distorted, sprouted, soft and uneven in color because these are signs that onions have been left for too long and have a bitter taste.
How to choose for buying fresh celery
- If you want to choose delicious celery, you should pay attention to choose a bunch that has a bright green color and clean, thick leaf stalks. The vegetable stalks need to be round and even. The roots of vegetables are few, the burning stems of vegetables need to be long.
- Avoid plants with white stems, unusually large and white to the point of ‘immature’ because this vegetable has been over-fertilized.The celery that have darkened, irregular stems and have many roots should also be avoided.
Step 1: Pre-processing and boiling tomato
Removing the stem of tomatoes, proceed to wash the stains still clinging to the peel, dry. Continue, turn the tomato upside down and use a knife to make a slight diagonal cut in the skin.
At the same time, putting a pot on the stove with 500ml of water and boil over high heat. Boil water, reduce to medium heat, add tomatoes to blanch for 5-7 minutes, then take out and let cool. Then, use your hands to peel the tomatoes and remove the seeds and then cut them finely.
Step 2: Pre-processing other ingredients
Wash celery with water and dry it. Peeling the onion and garlic. Then, bring all 3 ingredients together.
Step 3: Making Tomato Sauce
Prepare a pan on the stove for 30g unsalted butter over medium heat. Once melted, adding 1 onion and 1 finely chopped celery stalk and stir for 3 minutes.
Then, adding 500g tomato puree, 3 cloves minced garlic, 60ml (4 tablespoons) ketchup, 2 teaspoons sugar, 1 teaspoon salt, 2 teaspoons dried oregano and 2 teaspoons leaves dry basil, stir it all together for 3 minutes.
Tip: With dried oregano and dried basil leaves, you can prepare it at home by drying it in the sun for 4-5 hours and then pounding it.
Step 4: Finished product
After the mixture has been stirred evenly, use a lid and cook on medium heat for 20 minutes, until smooth, season to taste, turn off the heat to a bowl.
So, the Tomato Sauce is done in a flash. From now on, your pizzas will become more attractive, not inferior to the restaurants outside. Tomato sauce is smooth with an eye-catching red color, sweet and sour taste, very harmoniously blended together. This is a really good helper for everyone’s pizza!
The methods of preservation for tomato sauce
You can keep the sauce in a clean jar, store it in the refrigerator and use it for 3~4 days, or divide it into small pieces and freeze and use for up to 3 months.
After going through 4 stages of making Classic Tomato Sauce above, you can get an impressive finished product from color to taste. This recipe will help you conquer many delicious European dishes. If you have any questions during the process, you can sign up for a cooking class at Food Healthy.