Tomato sauce "Sugo"

Description

Sauce "Sugo&q uot;. First, it is a very delicious sauce with a unique delicate structure. And secondly, seasonal tomatoes, which have a unique flavor in the summer, you can prepare for the future, thanks to this recipe.

Ingredients

Tomato

500 g
Bow white

1 piece
Garlic

2 tooth
Olive oil

3 Tbsp
Salt
Allspice
Vinegar

Cooking

To start tomatoes, I have a home, not the red (sort like this), but incredibly flavorful. Make a cross cut on each fruit and placed for a few minutes in boiling water, then in cold water. Remove the skin and remove the place from the stalk.

Slice the tomatoes. You can add bell peppers after removing the skin (baked, for example), some carrots, celery, etc., but I give the basic recipe that we like.

Onions and garlic peel and chop. Fry the onions until translucent, add garlic and a couple of minutes to hold the fire.

Add to the onions chopped tomatoes, stir and stew on low heat for about 30 minutes. Stir! Cover to cover, the extra moisture is not needed. While fighting "redness" is gone, but in the original recipe the sauce is red, it depends on the variety of tomatoes, I read... At this stage you can vary the flavor with herbs, or add Laurel.

Tomato mixture grind in a blender.

Strain through a very fine sieve. Let you not afraid of such manipulation "pour-grind", it takes not so much time as it seems, but the result is worth it.

Bring to taste with salt, freshly ground pepper and wine vinegar. In the original recipe it is recommended to use white wine vinegar, I cooked in different ways, I liked it with balsamic vinegar.

It turns out thick, tender, flavorful... how long can praise))) It is perfect for pasta and other dishes similar to ketchup, only natural.

The prepared sauce can be decomposed into sterilized jars or bottles and to roll up or freeze in portions to add to sauces or use as pizza base. Output: from 500 g tomatoes = sauce 300 ml (approximately). Bon appetit!

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