Canned Tomato Sauce

Canned Tomato Sauce

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Ingredients for Canned Tomato Sauce

  1. Tomatoes, peeled in their own juice 1 can (500 grams)
  2. Garlic 5-6 prongs
  3. Salt to taste
  4. Sugar to taste
  5. Table vinegar 9% - to taste to taste
  6. Hot red pepper (dried and ground) to taste
  • Main Ingredients Tomato, Garlic
  • Serving 4 servings
  • World Cuisine


Canned Wrench, Blender, Kitchen Knife, Cutting Board, Stove, Deep Saucepan, Wooden Kitchen Shovel, Gravy Boat or Plate

Preparation of canned tomato sauce:

Step 1: prepare the ingredients.

First of all, using a canned key, open a jar of tomatoes in our own juice and transfer them to a clean blender bowl along with the juice.

Then we turn on the kitchen appliance at the highest speed and grind the vegetables to a homogeneous puree-like consistency.

Next, peel the cloves of garlic, rinse them under a stream of cold running water. Dry with paper kitchen towels, take turns laying on a cutting board and chop them into small pieces up to 2-3 millimeters in size with a sharp kitchen knife.

Step 2: prepare the sauce from canned tomatoes.

Now put on a medium fire a deep stewpan and pour the ground tomatoes there. After the vegetable puree boil we taste it and add a little salt, sugar, red hot pepper, and 9% vinegar to the table.

Then we mix everything with a wooden kitchen spatula and, as soon as the sauce is back will start gurgling, season it with chopped garlic.

Boil the aromatic mixture a few minutesby periodically removing the foam. Then, using a kitchen towel, remove the stewpan from the stove, rearrange it on a cutting board and cool its contents to room temperature.
Further actions depend on your desire, the sauce can be served warm or poured into a sterilized jar, completely cooled, closed with a tight-fitting lid and refrigerated for a couple of hours to brew and then serve.

Step 3: serve canned tomato sauce.

Canned tomato sauce is served warm or chilled. The first option is good along with cereals from different cereals, stewed or boiled vegetables, fried or steamed fish, as well as pasta and other pasta.

Cold sauce is a great addition to fatty fried or baked dishes of meat, poultry, game, in particular kebabs, meatballs, chops. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- if desired, finely chopped dill, basil, parsley, cilantro, spinach or leaves of lemongrass or rosemary can be added to the sauce along with garlic;

- a set of spices is not essential, very often use dried asafoetida, shambhala, chili, turmeric, cloves, allspice and nutmeg;

- This type of sauce can be stored in the refrigerator for 1-1.5 weeks.