What is more satisfying than making your homemade tomato sauce. Better yet, learn from someone who has an Italian background and familiarity with the traditional techniques, which are passed from generation to generation.
Make your tomato sauce is added to natural preservatives, or dyes. It 'so healthy and the taste is phenomenal. It 'better to buy tomatoes when they peaked during the period. They are much cheaper to buy, easy to find and most of all more palatable. There is nothing in comparison to commercially store bought tomato sauce. This is such a versatile product that can be used in cooking at home every day and flavors of the food to be as standard.
Sauce is so easy to do and the best thing about it is that it can be stored in your shed or cellar for 3 years or more. But I assure you it will be gone before you know.
My family makes its own sauce homemade tomato once a year, in large quantities up to 400 bottles of beer out on the lawn in the shade of lush trees. They are equipped with all the basic equipment to make your sauce effort. Devices such as a stainless steel machine mounted electric sauce on its own stand, a two-liter bottle topper 44 are the primary pieces of equipment used. The whole family is involved 2 to 85 years of age, each person is assigned to a particular job. The whole process goes as smooth as an assembly line slides with the help of family members with experience.
But for those who want to make only a small amount of sauce, but not all of the above equipment is just as easy to implement. Moule is necessary for the tomato puree, cooked in a casserole large storage bottles and bottle topper, which can be purchased from a local brewery.
First, find a couple of empty beer bottles, large and small. Or pick up your own bottle for a period of several months, or ask a local pub if they could pick up some for you, if necessary.
Rub each bottle with a brush and rinse thoroughly with water. Check out all the impurities in the sun bottle and return them to dry.
If you buy tomatoes, make sure they are of good quality and full of pulp. You can find some varieties are very watery, and meatiness is not a good tomato should be. If you can see, the tomatoes are not red like they could be, to share a table outside for a few days. So ripe tomatoes, salsa and gives a much richer and sweeter.
The first step in making the sauce is to wash the tomatoes. The way my family does not sit around a large water tank on short stools, each with a bucket and a knife. Here are inclined tomatoes in a tub of water. Then take a tomato, washed, cut in half, remove the stem, imperfections and remove the seeds and excess water. Place tomatoes in boxes or pressed a tub with holes to allow excess water. You do not want watery tomatoes.
The next step is to chew the tomatoes. Place tomatoes in a casserole with mashed potatoes over a bowl. My family chop the tomatoes with your console and gather the pulp in a large bowl. Then the skin that were separated by the machine a second time to squeeze every last drop of sauce.
Once the spoon or the bowl is full, is the sauce over the bucket is more watery and not as thick as sauce on the bottom. Mix with a long wooden spoon and start filling the bottles. The best way to fill the bottles is to place an empty bottle in a container like a bowl of soup. Place a funnel in the top of the bottle and spoon the sauce in a plastic cup, preferably with a handle. Fill the bottle leaving about 5 cm of space above. At this point, you have to work fast enough so that the sauce does not spoil, especially on a hot summer day.
Place a new bottle cap on top and continue filling. If a second pair of hands available, can start closing the bottles with the bottle topper hand, ready for storage.
When the bottles are filled and closed the place a large pot of cold water. Be sure to be a large cloth or towel to cover the middle and the top of the jar. immerse in cold water bottles and bottles of cooking at a fast pace for at least 3 hours, keep the sauce. Make sure you do not have to be quick to boil, bring the water to evaporate. This is crucial, because the water will no longer be able to add or broken bottles.
On the other hand, my family to go to the real traditional ways. They place the bottles in two large drums of 44 liters placed on pedestals, lined with Hessian. Fill out the drums exposed to immersion in cold water, all water bottles all over the world. The fire would then return to a boil in a nearby stable.
When the sauce is cooked allow to cool in bottles of water overnight, then remove and place in a cool, dark place.
Tomato sauce is an important ingredient in every Italian kitchen for cooking their famous delicious 'Brodo' (sauce) used in spaghetti, lasagna, ravioli, cannelloni and pizza. Make the sauce is a traditional family event for all Italian households. My family has been a success to make the sauce for years, using the same techniques previously used by previous generations and will continue to decline.
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