Tomato Sauce
1 kg tomatoes, washed. Cut a small cross on the base of the tomatoes, grill in oven for 20 minutes with the base facing up, then peel and blend.
1 medium size onion, chopped finely
(Optional) 2 small red chillies, remove seeds and sliced
2-3 cloves of garlic, chopped coarsely
2 tablespoons of balsamic vinegar
Salt & black pepper to taste
A bit of cooking oil
Heat up the non-stick wok in medium heat. Add about 2 tablespoons of cooking oil.
When the oil is hot, sauté the onion, (optional chillies) and garlic until soft and fragrant.
Add in the tomatoes. Lower the heat once the tomato puree starts to boil. Stir occasionally until the tomatoes are well-cooked and the sauce thickens. This takes about 45-60 minutes.
Add salt, black pepper and balsamic vinegar. Stir well and remove from the heat.
Allow to cool, then blend into a smooth paste.
Use fresh or freeze for future use.
1 kg tomatoes, washed. Cut a small cross on the base of the tomatoes, grill in oven for 20 minutes with the base facing up, then peel and blend.
1 medium size onion, chopped finely
(Optional) 2 small red chillies, remove seeds and sliced
2-3 cloves of garlic, chopped coarsely
2 tablespoons of balsamic vinegar
Salt & black pepper to taste
A bit of cooking oil
x x x x x x x x x x x x
Heat up the non-stick wok in medium heat. Add about 2 tablespoons of cooking oil.
When the oil is hot, sauté the onion, (optional chillies) and garlic until soft and fragrant.
Add in the tomatoes. Lower the heat once the tomato puree starts to boil. Stir occasionally until the tomatoes are well-cooked and the sauce thickens. This takes about 45-60 minutes.
Add salt, black pepper and balsamic vinegar. Stir well and remove from the heat.
Allow to cool, then blend into a smooth paste.
Use fresh or freeze for future use.
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