Thick San Marzano sauce is very delicious topping for pizzas, addition for ragù, goulash, and soups. It is made quickly, easily and simply. For this recipe you will need sterile, clean jars with new lids, a blender, and your will. Follow recipe.
Ingredients: simple, total time: 80 min.
1.5 kg of tomatoes San Marzano
600 g of fresh red paprika
1 head of garlic
1 bunch of parsley
some fresh basil
black pepper to taste
1 Tablespoon of salt
1 Tablespoon of sugar
olive oil to taste
sterile jars and lids
Preparation:
Wash the tomato well, cut it in half and clean it from the green part and then cut it into square pieces. Clean one head of garlic, then cut it in half.
Place the sliced tomatoes and garlic in a blender and blend well into a mushy mixture. Pour into a pot with olive oil and cook over moderate heat.
During this time, clean the peppers from the stalks and from the seeds, which you have previously washed well.
Cut the peppers into cubes and also blend them.
After all the peppers have been cleaned and blended, add them immediately to the tomato sauce, mix and reduce the heat. Cook for about 60 minutes, with occasional stirring.
While it is cooking, clean the parsley and chop the basil into smaller pieces, add to the blender and chop.
Near the end of cooking (15 minutes before the end), add pepper to taste, a spoonful of sugar, a spoonful of salt, basil and parsley, mix it all and continue cooking for another 15 minutes. Turn off the heat.
Pack the hot sauce into sterile jars and close with clean and new lids. See the process of sterile jars here.
Turn the jars upside down on the lid, leave them in that position until tomorrow.
Keep in a cool and dark place.
Homemade tomato sauce made in this way is an excellent addition to ragù, goulash, pizza toppings, soups, etc.
Buon appetito!
NOTE:
If you want, you can also pack them in long sterile bottles.
Keep the jars in the refrigerator for up to 3 months.
The sauce made in this way can be packed in special boxes and refrigerated and used for up to 6 months. When you take them out of the freezer, make sure you do it the day before and put them in the fridge. Before preparing food, put it at room temperature.
You may be interested in other recipies: Bolognese Ragout, Beef Goulash Hungarian, Gnocchi in Sauce, Parmigiana Melanzana with Ragù Sauce, Tomato Basil Sauce, Rinflaish Sauce Tomato, Pasta with Tuna in Tomato Sauce
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