TOMATO SAUCE

The fifth “mother” sauce is tomato sauce.
First, you need to cook salted pork and sauté the vegetables. Then add the tomatoes and broth and cook in the oven over low heat for 2 hours. Cooking the sauce in the oven contributes to its even heating and prevents burning.

Traditionally, tomato sauce is thickened with ru / equal parts flour and pure butter /, so some chefs still prepare it this way. But tomatoes alone are enough to thicken the sauce.

I present to you the classic tomato sauce.

Necessary products:

1 onion
2-3 cloves of garlic
3-4 tablespoons olive oil or vegetable oil
1 kg. tomatoes
1 tsp sugar
salt and pepper
Optionally – 1-2 sprigs of oregano, 5-6 basil leaves

Method of preparation:

Tomatoes are cleaned, peeled and mashed or planed.

Finely chop the onion and fry in heated olive oil.
Add tomatoes, garlic, sugar and green spices.
Sauce simmer over low heat until thickened. Different varieties of tomatoes are differently fleshy and can take between 35 and 45 minutes. If the temperature of the stove is very strong, the tomato sauce will spray on the stove, so – moderate to low temperature.

Thicken the sauce to the desired density, but generally speaking, the tomato sauce is ready when there is about 1/3 of the original amount left. This is again conditional, because with more fleshy tomatoes there is not so much water to evaporate.

Remove the twigs from the green spices, season with salt and pepper and you’re done!