how to prepare tomato sauce?

Answer 1

Tomato Recipe

Cooking Time : : 25 to 30 mins.
Preparation Time : : 10 mins.

Makes approx. 1 cup.

Ingredients

4 large tomatoes
2 bay leaves
4 to 6 peppercorns
1 small onions
1 teaspoon garlic, chopped
1/2 capsicum, deseeded
2 tablespoons tomato puree (optional)
1/4 cup tomato ketchup
1 teaspoon sugar
1 teaspoon dried oregano
2 tablespoons olive oil or oil
salt to taste

Method


1. Blanch the tomatoes in boiling water.


2. Peel, cut into quarters and deseed the tomatoes.


3. Chop finely and keep the tomato pulp aside.


4. Heat the oilve oil, add the bay leaves and peppercorns and saute for a few seconds.


5. Add the onion, garlic and capsicum and saute for a few minutes.


6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.


7. Add the tomato puree, ketchup, sugar and salt and simmer for some more time.


8. Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.


9. Use as required.


Tips

Tip : You can make in advance large quantities of this sauce by multiplying the above recipe and refrigerate until required.

Answer 2

Sachet:

2 bay leaves

8 black peppercorns

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried thyme

Sauce:

1 1/2 bulbs (not cloves) garlic, peeled and chopped

3 tablespoons of oils

2- #10 cans of tomatoes (102 oz. each) including juice

5 cups of chicken stock

3 tablespoons of sugar
PREP WORK

Other than prepping the garlic by peeling and chopping it, just get the rest of the ingredients together and you are ready to go.


HOW TO MAKE AT HOME

1. Heat oil in a large heavy bottomed pot and sauté the garlic. Be careful not to burn the garlic, it will ruin the sauce.

2. Drain the tomatoes reserving the juice. While the garlic is cooking, start the de-seeding process and add to the pot when the garlic is golden. Keep de-seeding the tomatoes and adding the pulp to the pot.

3. Add the reserved tomato juice, Sachet, chicken stock, and sugar.

4. Bring to a boil, reduce heat, and simmer until the sauce is reduced by half. This will take anywhere from 2-3 hours stirring every once and awhile.

5. When the sauce is finished, remove the Sachet.



This may seem like a lot of work because it is, but I know you will be pleased with the outcome. The problem is you won’t be able to eat canned tomato sauce again. Not the worst that could happen! Enjoy

Answer 3

Tomato Recipe

Cooking Time : : 25 to 30 mins.
Preparation Time : : 10 mins.

Makes approx. 1 cup.

Ingredients

4 large tomatoes
2 bay leaves
4 to 6 peppercorns
1 small onions
1 teaspoon garlic, chopped
1/2 capsicum, deseeded
2 tablespoons tomato puree (optional)
1/4 cup tomato ketchup
1 teaspoon sugar
1 teaspoon dried oregano
2 tablespoons olive oil or oil
salt to taste

Method


1. Blanch the tomatoes in boiling water.


2. Peel, cut into quarters and deseed the tomatoes.


3. Chop finely and keep the tomato pulp aside.


4. Heat the oilve oil, add the bay leaves and peppercorns and saute for a few seconds.


5. Add the onion, garlic and capsicum and saute for a few minutes.


6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.


7. Add the tomato puree, ketchup, sugar and salt and simmer for some more time.


8. Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.


9. Use as required.


Tips

Tip : You can make in advance large quantities of this sauce by multiplying the above recipe and refrigerate until required.

Answer 4

Basic Tomato Sauce

Makes 4 cups

Ingredients:

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Salt to taste

Preparation:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and the carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer.

Answer 5

I start by cutting up a small amount of onion (about half of a medium sized) and garlic and putting them at the bottom of a big pan to brown for a few minutes. Then add chopped up red pepper. Then I use canned tomatoes, or a bunch of stewed tomatoes from the garden, depending on the season. If I'm using the large cans of tomatos I put in three cans. I let that simmer for a while, and then add two small cans of tomato paste. If you are adding meatballs, this would be when you'd add them in. Then if it is meatless, let it simmer for one hour. With meat, allow it to simmer for about 2 hours. Right before serving it I add just a dash of fresh basil. I know none of these are specific amounts, but it's really all just to taste.

Answer 6

OK, I guess I cook "by ear." I use the same ingredients basically, but I don't measure anything and I don't bother to skin the tomatoes - the skins just disappear as the sauce cooks down. I sauté onions, peppers and garlic in olive oil and then add chopped tomatoes to the skillet. Add herbs, reduce the heat and simmer, stirring occasionally. Taste and correct the seasoning. I don't add sugar but I guess you could. I do add a tsp. or two of baking soda to reduce the acidity. Continue to simmer until it reaches the desired consistency. Yum! Nothing like homemade!

Answer 7

Well this is how my mom usually makes it..don't know if you'll like it but here it is: start by putting oil on the stirring pan (ain't sure if that's what you call it lol). When it's hot enough add some onion..just about 2table spoon. After it starts taking color, add tomato paste (the concentrated ones that come in the tin)...then add garlic, natural tomatoes, salt, pepper, vinegar...and chili paste if you like spicy. Finally add some water not too much though. Just enough to see that its a sauce not some kind of paste lol.
And there you have it.
Take care.

Answer 8

TOMATO KETCHUP RECIPE

Ingredients:


1 1/2 kgs Tomatoes (Tamatar)
1 tsps chilli powder
1 1/2 cups Sugar (Cheeni)
2 Cloves (Lavang)
1 Cardamom (Elaichi Moti)
1/4" piece Cinnamon (Dalchini)
2 tsps chopped Ginger (Adrak)
4 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
2 tsps Salt (Namak)
1/2 tsp glacial acetic acid
2 tsps sodium benzoate



How to make tomato ketchup:
Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.
Pass through a sieve.
Add vinegar, sugar and chilli powder and cook until thick.
Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water.
Pour the ketchup in bottles and cork tightly.
Use after one week. This tomato ketchup can be kept for one year.

Answer 9

cut some bacon up and cut up some celery.then saute the bacon and celery together.then in a seperate skilet fry up some ground beef. then add the sauted bacon and celery to some tomato sauce and the fried ground beef.then add some seasonings.let that cook for awhile on medium low heat .

Answer 10

basically, you start with making an x cut on top of the tomatoes, then you boil it until the x cut starts to peel,then you remove them from the water, let them cool, peel them, then chop, then place the tomatoes in a blender, adding extra virgin olive oil in the process.

this is the basic recipe. . . . . how you want it to taste depends on you