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Tomato Sauce
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Victor Chagas
@chefv.chagas- Ingredients
- Recipe
- Tomato (use very ripe)4 kg
- Onion (large)1 unit(s)
- Garlic Cloves2 unit(s)
- Salt15 g
- Sugar10 g
- Oregano5 g
- Bicarbonate1 teaspoon
- Bay leaf1 unit(s)
- Oil10 ml
- Prepare the mise en place, slice the onion in julienne, mince the garlic, wash the tomatoes and cut into wedges.
- In a large pan (enough for 4 kg of tomatoes) Sauté the onion with oil until golden, add the garlic and stir well until golden, (this part is very important for the final flavor of your sauce, so don't leave the onion or the garlic passes the golden point) then place the chopped tomatoes and stir well and add the bay leaf.
- Lower the heat, cover and let it boil on low heat, sometimes give the tomato a stir so that it softens evenly and also releases water, when you see that all the water has come out, turn off the heat and hit the blender.
- Sift everything and return to the pan and bring to a boil over medium heat and add the remaining ingredients, add the oregano, rubbing it with your hands, to help release flavor, add the sugar and bicarbonate, adjust the salt. The taste is neither salty nor sweet, but neutral with umami. You'll understand when you taste their sauce.
- Increase the heat and let it boil, and with a slotted spoon, remove the foam that will be forming above the sauce. (When almost or not this foam forms, it indicates that your sauce is ready).
- Yields 2lt divided into 200ml bags each yielded 10und. You can freeze it and use it in your preparations. Or with pasta.
- To use only the sauce with some pasta, sauté chopped onion, garlic to taste, adjust the salt and finish with some herb such as; basil, leek, thyme. And even with tomatoes cut in bronuis and skinless. And so many other possibilities. Be creative!
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