Infallible tomato sauce in 5 steps

Aló friends and friends of Paulina Kitchen! There is nothing more beautiful than entering a house and smells of Sunday.

And what is that smell? ¡Ketchupobvious! The perfume of cooked tomatoes with Garlic, basil y onion It can be the magical spell that opens the appetite and brings together everyone around the table.

In this note we are going to talk long and lying about the ketchuphow to make a version Homemade, naturalrich, versatile and can be saved (because you get to do it, do enough to have).

We are going to throw their secrets, answer questions that everyone asks, and end with a Step by step recipe very simple.

So if they ever wondered How to make tomato sauce Like the nonna (even if they do not have one), stay that this becomes good.

About tomato sauce

The ketchup It is a basic that cannot be missing in any kitchen. It serves for some homemade pastafor some pizzasfor a rice blanco That was half sad … or to lift the mood of any food that needs some love.

In its version Homemadethis sauce has something special: real flavor. It has no rare preservatives or metallic taste. In addition, it allows playing with the ingredients: a little more spicy, softer With carrotwithout onion … Each house has its secret formula of tomato sauce.

And the best? What to do it is nothing from the other world. You just have to want, time (one cloudy afternoon, ideal) and cute tomatoes, such as those seen in the Italian movies.

Characteristics that make homemade tomato sauce

• It is Rendidora: With a kilo of tomatoes you can get a good amount of sauce. Ideal for freezing and having by hand.
• It has a real flavor: Unlike commercial tomato sauce, here you really feel the tomato, without surprises.
• Adapts to everything: It is going well with homemade noodles, some bifes to the Creole, with Tofu, with polenta … what comes to mind.
• It can be customized: More garlic, less oil, with fresh herbs, with a touch of wine … there are a thousand variants!
• It is healthy: Without preservatives, without kilos of hidden sugar, without “artificial tomato flavoring type C”.
• Allows you to keep fresh tomatoes: If they bought many and do not know what to do, make sauce and save is the best way to take advantage of them.
• It is economical: Especially if done in quantity. Also in general the mature fresh tomatoes They are cheaper in the greengrocer. They save and eat better.

Important data on homemade tomato sauce

When preparing a natural tomato saucethere are small truquitos that make a difference. Here are some data that are worth gold:

Remove acidity from tomato sauce: You can add a teaspoon of sugar, but that will generate a sweet sauce that only conceals acidity.

• A good option is Add carrot Without shell. It is also important that cooking is long already soft fire.
• Another way is to add a teaspoon of sodium bicarbonate. Once the sauce is ready, add the bicarbonate and stir until it dissolves completely.

Keep homemade tomato sauce in the refrigerator: If you are going to continue using it in the refrigerator, in a well -closed bottle, but no more than 3 or 4 days.

Frozen tomato sauce: Tomato sauce can be fractionated in tuppers or jars, and save in the freezer for up to 3 months. Tip: Write the date on the container.

The best tomatoes to make sauce

Not all tomatoes are the same, and for the ketchup It is convenient to choose the most fleshy. Here a mini guide:

• Expert tomatoes: The King of Salsa. It has little seed, little water and a lot of flavor.
• Mature round tomato: It is going well if you do not get perita, but you have to reduce it more.
• Cherry tomatoes (many): If they are sweet, they can be used for a gourmet version.

Avoid green tomatoeshard or with a lot of juice. The key is that they are well maturebut not past.

Differences between tomato sauce, tuco and passata

It is easy to confuse them, but they are not the same. Let’s go with the definitions for desktop debate:

• Ketchup: Cooked tomatoes, onion, garlic and herbs. It can be used alone or for other preparations.
• Tuco: Argentine-italian version With meat (It can be sausage, skirt, Osobuco, etc.), denser and powerful. Classic Sunday at the grandmother’s house.
• Pass: Puree of raw or barely cooked tomatoes, without seeds or skin. Ideal as a basis for pizzas.

8 final tips for unforgettable tomato sauce

1. To use Mature tomatoesfirm and with good aroma.
2. Bleach the tomatoes In boiling water 30 seconds, making a cross cut, to be able to peel them easily.
3. Do not forget the garlic. It brings depth and aroma to tomato sauce.
4. If you like body, reduce well The sauce.
5. A touch of red wine When cooking tomato sauce lifts everything.
6. Do not forget about olive oil: Extra virgin, if possible.
7. Always try and adjust the condiments at the end.
8. Let cool before refrigerating or packing.

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Homemade tomato sauce recipe

Preparation time: 45 minutes

Yield: 4 portions

Ingredients

• 1 kg of fresh tomatoes (ideals: expert)
• 2 garlic cloves
• 1 medium onion
• 1 carrot without a shell (optional, for acidity)
• 2 tablespoons of olive oil
• 1 handful of fresh basil (optional)
• 1 teaspoon of sugar (optional, if no carrot is used)
• 1 cdta. of sweet paprika
• Sal
• Pepper

How to make step -by -step tomato sauce

1. Peel the tomatoes: make a cross cut at the base of each tomato, submerge 30 seconds in boiling water, pass them immediately through cold water. Peel with your hands once cooled.
2. Finely chop the onion and garlic cloves. Sauté in a deep or pan pan, with a little olive oil until they are tender.
3. Add the carrot without shell. Either grated or in two large pieces (to remove at the end of cooking).
4. Incorporate peeled and chopped tomatoes. Season with salt and pepper. Cook over medium heat for 5 minutes.

5. Lower the temperature to a minimum and cook about 30-40 minutes over low heat, stirring occasionally, until the sauce reduces and thickens.
6. Incorporate fresh basil at the end of cooking (optional) and cook a few more minutes.
7. Optionally, tomato sauce can be passed through a mixer or blender for a finer texture.
8. Let stand before using. To conserve, pour hot sauce into clean glass jars, leaving a few free centimeters. Leave uncovered until they cool completely. Then cover and save in the freezer.