Professional tomato sauce basic long-term preservation! Pasta and soup etc.
This way of making
It was the most delicious
I will share
It is convenient to make
☝🏻 point is
the act of boiling down canned tomatoes
You can use it for various dishes ♪
・ Pizza sauce
・ Anchovy sauce
・ Pongole
Pescatore.
・ Risotto
Minestrone
・ Lasagna
・ Meat sauce
・ Bolognese
・ Secret taste of curry
・ Tomato pot... etc.
■ Ingredients (4 canned tomatoes)
A. 1 / 2 onion (100g)
A. 4 cloves of garlic (16g)
A. 60 g of oil
A pinch of salt
4 cans of whole tomato (1,600g)
1 / 2 tbsp salt (9g)
1-2 tbsp sugar (optional)
You can also make it without salt or sugar
You can season it when you cook
How to make
① Add chopped garlic and onion to a pot, a pinch of salt (to make it moist), and heat with oil to slowly bring out the aroma.
② When the color of the onion changes slightly and bubbles come out of the garlic, add the tomatoes.
③ Mix occasionally over medium heat, making sure that the bottom of the pot does not burn, about 20 minutes without a lid If the sauce is boiled down to nearly half, it is OK. It will bounce, so it is better to cover it with a net or a strainer.
④ By boiling down, the sauce has been reduced to about 900g, so add 9g of 1% salt and mix to complete! If you add a little sugar or honey, the finish will be mellow. You don t have to add it.
💡 When storing in a bottle for a long time → Disinfect the bottle and lid by boiling, pack the hot sauce in a bottle sterilized with hot water, close the lid tightly and degass. If it is not opened, it can be stored in the refrigerator for half a year.
Even frozen is OK.
💡 I mix it with a blender to make a smooth paste.
💡 oil is olive oil. I use pure white sesame oil or rice oil.
💡 If you do not open the lid, you can store it for more than half a year. While it is hot, put it in a bottle, cover it and put it in the refrigerator. You can also freeze it.
💡 When using the sauce in cooking, please season with consommé, salt and pepper.
Other recipes.
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トマトソースを作ったあと、どのように保存するかはとても重要だと感じています。私は作り置きしたソースを清潔な瓶に入れて熱湯消毒し、蓋をしっかり閉めて冷蔵庫に保存しています。これで半年以上も風味を保ちながら美味しく使えました。 開封後は空気に触れるので酸化しやすくなりますが、冷蔵庫で保管すれば概ね1週間程度は安心して使えます。もし大量に作りすぎた場合は、小分けにして冷凍保存するのもおすすめです。冷凍の場合は約1ヶ月ほど味の劣化を気にせず使え、料理に使うときは凍ったまま加熱調理してもOKです。 またトマト缶を半分使った後の保存ですが、開封してすぐに使わない場合は密閉容器に移して冷蔵庫で保存し、早めの使用を心がけています。トマトの 鮮度を保つため、なるべく空気に触れさせない工夫をすると良いでしょう。 私は油にオリーブオイルの他、クセの少ない太白ごま油や米油を使っており、どちらでもコクが出て美味しく仕上がります。味付けに砂糖やはちみつを少量入れることで、まろやかで上品な酸味になりました。 毎日の料理に手作りのトマトソースを活用することで、料理が豊かになり、保存のコツも掴めば無駄なく使いきれます。ぜひ色々な料理に取り入れ、あなたの食卓の味をアップデートしてみてくださいね。
