Post by admin on Aug 3, 2006 7:47:43 GMT -5
This post comes from one of my members of bringbacksimplicity who lives in Holland. She is a dear sweet friend so I won't change a word of her post, but I thought someone would love to have this tomato sauce recipe of hers, I know I will be trying it.
"Ah me love tomatoe sauce. Ok I'm lazy so I don't take
the skins off the tomatoes first. If you want to do
so, bring in a large pan water to the boil, slip
tomatoe in for 20 seconds, scoop out and you can peel
the skin off when cooled.
Cut the tomatoes in quarts, take out most of the moist
and set aside. Let moist drip in pot, do not throw
away.
Now stir fry onions and garlic, if you like spicy
sauce add japalpeno or other hot pepper. When they
browned, add tomatoes and salt. Any other spices to
taste like cumin or koriander. It needs to cook in
quite a bit but I cheat with two purposes in mind.
Once a large puddle of liquid has formed on top I
scoop the liquid off. Both to help the process of
reduction and the scooped off juice is used as base
for soup or other dish. It tastes delicious! Pity to
let it just evaporate. Add any moist from the drip
period to the scooped liquid.
Now you can either let it cook until the tomatoes and
other ingredients fall apart or let it cool and blitz
it in the blender. I prefer to use the blender to make
sure it resembles tomatoketchup.
So then it's transferred with a funnel to sterilised
botles, they are canned and sealed and hey presto,
enough tomato sauce to last a year.
If you like chunkier sauce, add Bells Peppers to the
mix and leave things soft but still in parts. No need
to blitz them. Add loads of hot peppers and you have
"salad gerief" as it's called in the Middle-East.
Next week a journalist is coming to have an interview
about people who cook and can. People who are
passionate about food and look at food different, free
range, home grown etc. Very much looking forward to
stir some interest into canning and dehydrating here.
Lost art really."
"Ah me love tomatoe sauce. Ok I'm lazy so I don't take
the skins off the tomatoes first. If you want to do
so, bring in a large pan water to the boil, slip
tomatoe in for 20 seconds, scoop out and you can peel
the skin off when cooled.
Cut the tomatoes in quarts, take out most of the moist
and set aside. Let moist drip in pot, do not throw
away.
Now stir fry onions and garlic, if you like spicy
sauce add japalpeno or other hot pepper. When they
browned, add tomatoes and salt. Any other spices to
taste like cumin or koriander. It needs to cook in
quite a bit but I cheat with two purposes in mind.
Once a large puddle of liquid has formed on top I
scoop the liquid off. Both to help the process of
reduction and the scooped off juice is used as base
for soup or other dish. It tastes delicious! Pity to
let it just evaporate. Add any moist from the drip
period to the scooped liquid.
Now you can either let it cook until the tomatoes and
other ingredients fall apart or let it cool and blitz
it in the blender. I prefer to use the blender to make
sure it resembles tomatoketchup.
So then it's transferred with a funnel to sterilised
botles, they are canned and sealed and hey presto,
enough tomato sauce to last a year.
If you like chunkier sauce, add Bells Peppers to the
mix and leave things soft but still in parts. No need
to blitz them. Add loads of hot peppers and you have
"salad gerief" as it's called in the Middle-East.
Next week a journalist is coming to have an interview
about people who cook and can. People who are
passionate about food and look at food different, free
range, home grown etc. Very much looking forward to
stir some interest into canning and dehydrating here.
Lost art really."