Tomato sauce: the keys

Cooking tips4 people
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By Ángela

Making a good tomato sauce is not just anything. The success of the dish it is accompanied by may depend on its flavor and texture. How many times have we criticized a dish because its tomato sauce is too acidic or too sweet? Have the children complained to us at times because they have found a nugget in the sauce?

The ideal tomato sauce depends on the quality of the tomato, the ingredients we add and their proportion, the cooking time, the mixing and straining, and the dish it is going to accompany.

If we are going to make a bittersweet dish, it is preferable to add a little onion or even apple to the sauce, to sweeten it. On the contrary, if the sauce is aimed at a traditional stew, it will be enough to add a pinch of sugar and a little onion or leek so as not to completely eliminate the acidity of the tomato.

Let's try different ways and then we can choose the one that we like the most. But basically, the steps to make the tomato sauce are:

Ketchup

Print recipe

Preparing a homemade tomato sauce is easy but it has its trick to make it delicious.

Ketchup
  • Ángela
  • Kitchen: cuisine
  • Recipe type: cooking tricks
  • Rations: 4
  • Total time:

Ingredients

  • Tomatoes
  • Vegetables
  • Salt or sugar

Preparation

  1. Sauté the vegetables that we are going to add (apart from the tomato) until they are well poached and transparent.

  2. Add the tomato, which as it cooks will lose water. The ideal is to choose tomatoes that are red and ripe, but firm and shiny. If we are going to strain it thoroughly, the ideal is to add the tomato with skin and seeds, since they provide vitamins and flavor.

  3. When the stew is thick, we go through the Chinese or the blender, but if we want to keep the bright red color it is better to avoid the blender because by introducing air during the blending it loses color due to the oxidation it produces.

  4. Strain the sauce through a very fine sieve.

  5. Bring the sauce back to a boil.

  6. We finish off the final flavor of the sauce by rectifying it with salt or sugar. Likewise, if it suits the dish we can add other spices or herbs such as basil, if we have cooked pasta; bay leaf or tarragon, if it is a white fish; oregano, if it is for pizza; thyme or rosemary, if it is for meat.

Vía: Consumer


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