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Fresh Italian tomato sauce with thyme and basil
2023-08-02
https://www.metro.ca/userfiles/image/recipes/sauce-tomates-12174.jpg
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Blanch the tomatoes. Start by drawing a cross on top of each tomato and removing the core using a knife. In a very large pot of salted, boiling water, plunge tomatoes (in several separate sequences) for about 20-30 seconds depending on their degree of ripeness. The skins should come off effortlessly. Once tomatoes have been scalded, peel them.
Halve each tomato lengthwise. Working over a bowl to catch juices and using your fingers, remove excess water and seeds.In another large bowl, set aside tomato flesh; pour juices together with seeds in an adequately sized pot. Add brown sugar and vinegar, and then season lightly. Simmer over low heat for about 1 hour. With a ladle, strain the tomato coulis using a fine strainer to catch as much tomato as possible without any seeds. Set aside.
Finely chop onions. In a very large baking sheet with a high edge (or a very big pot), place all the olive oil and onions. Bake at 175 °C (350 °F) (or on the stove if you’re using a pot) until onions become translucent.Finely chop onions. In a very large baking sheet with a high edge (or a very big pot), place all the olive oil and onions. Bake at 175 °C (350 °F) (or on the stove if you’re using a pot) until onions become translucent.Add all the tomato flesh, garlic and thyme; bake in the oven for 1½ hours, stirring every 15 minutes. When tomatoes have been baking for 1 hour, add tomato coulis with seeds and basil. Allow sauce to stew while continuing to stir.
Remove sprigs of thyme and basil; adjust seasoning to taste, and then place in Mason jars. Yields 8 to 10 litres of stewed sauce. This base can be used to make a splendid rosé sauce or an impeccable Bolognese.Source : Martin Juneau
8-10
3
10
4
2
9 kg (20 Lbs) Roma tomatoes (about 100 tomatoes)
180 g brown sugar
200 mL red wine vinegar
6 Spanish onions, finely chopped
250 mL olive oil
2 bulbs of garlic
1 bunch of thyme
1 bunch of basil
salt and black pepper freshly and ground, to taste
Fresh Italian tomato sauce with thyme and basil
8-10
Main course
1:00
Preparation
2:00
COOKING
3:00
TOTAL TIME
Ingredients
-
9 kg
(20 Lbs) Roma tomatoes (about 100 tomatoes)
-
180 g
brown sugar
-
200 mL
red wine vinegar
-
6
Spanish onions, finely chopped
-
250 mL
olive oil
-
2
bulbs of garlic
-
1
bunch of thyme
-
1
bunch of basil
-
salt and black pepper freshly and ground, to taste
Preparation
Blanch the tomatoes. Start by drawing a cross on top of each tomato and removing the core using a knife. In a very large pot of salted, boiling water, plunge tomatoes (in several separate sequences) for about 20-30 seconds depending on their degree of ripeness. The skins should come off effortlessly. Once tomatoes have been scalded, peel them. Halve each tomato lengthwise. Working over a bowl to catch juices and using your fingers, remove excess water and seeds.
In another large bowl, set aside tomato flesh; pour juices together with seeds in an adequately sized pot. Add brown sugar and vinegar, and then season lightly. Simmer over low heat for about 1 hour. With a ladle, strain the tomato coulis using a fine strainer to catch as much tomato as possible without any seeds. Set aside. Finely chop onions. In a very large baking sheet with a high edge (or a very big pot), place all the olive oil and onions. Bake at 175 °C (350 °F) (or on the stove if you’re using a pot) until onions become translucent.
Finely chop onions. In a very large baking sheet with a high edge (or a very big pot), place all the olive oil and onions. Bake at 175 °C (350 °F) (or on the stove if you’re using a pot) until onions become translucent.
Add all the tomato flesh, garlic and thyme; bake in the oven for 1½ hours, stirring every 15 minutes. When tomatoes have been baking for 1 hour, add tomato coulis with seeds and basil. Allow sauce to stew while continuing to stir. Remove sprigs of thyme and basil; adjust seasoning to taste, and then place in Mason jars. Yields 8 to 10 litres of stewed sauce. This base can be used to make a splendid rosé sauce or an impeccable Bolognese.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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