Description
Hi, konfa I Present to you the sauce that I always have in stock. It is a variant of the basic tomato sauce. Distinguish fresh (spring) sauce of fresh tomatoes and winter of tomatoes in their own juice. Perfectly goes for pasta, a meat dish, and under anything. He has a wonderful smell and taste...,
Ingredients
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Onion
1 piece
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Carrots
1 piece
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Fennel
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Olive oil
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Garlic
3 tooth
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Tomato
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Dry white wine
150 ml
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Broth
150 ml
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Black pepper
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Oregano
Cooking
Ingredients.
-First cut the carrots, fennel and onions fine diced.
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-tomatoes are exempt from the rind and mash until smooth.
-in a saucepan warm up the olive oil a little and fry the vegetables until tender and Browning a little
-add chopped garlic and cook another minute, then add the tomatoes, tomato paste, wine, broth. Add oregano
-Cook on low heat until thick, about 40 minutes. The time can vary. Try it and see. Almost at the end of the straightening of sugar, salt and pepper. For not understanding what it means "to taste" - I love it when the sauce is slightly sweet, it took me a couple of good pinches.
-add to the sauce sun-dried (dried) tomatoes. Who has not, do not use. They add a slightly sour sweet taste. Grabbing the immersion blender or hand-mill for sauces (or what have you) and Porirua. Not too overdo it. We need a texture. Ready. You can eat immediately, as I, close to the banks and hide in reserve.
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Arrrgh. Your Bra...,
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