Sauce
Description
This recipe is prepared in a winter version, using dried basil and greenhouse tomatoes; in summer, this sauce will look much brighter. But even in this form, it can diversify your cooking, making it tastier and more varied. Perfectly complements pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the vegetables, spices, and olive oil.
- 2
Step 2
Make a cross-shaped cut on the tomatoes, place them in boiling water for 2 minutes, then drain in a colander and rinse with cold water.
- 3
Step 3
After such a contrasting heat treatment, the tomato skins will peel off easily.
- 4
Step 4
Cut the peeled tomatoes into small pieces.
- 5
Step 5
Pour olive oil into a heavy-bottomed pot or saucepan, add finely chopped garlic, and sauté lightly.
- 6
Step 6
Place the tomatoes, cut into pieces, in a saucepan and simmer for 20-25 minutes.
- 7
Step 7
Those who prefer spicier dishes can add chili pepper, but this is not a required ingredient.
- 8
Step 8
Add the finely chopped chili pepper to the saucepan with the sauce.
- 9
Step 9
Boil for another 10 minutes with hot pepper, then strain the tomato mixture through a sieve.
- 10
Step 10
Season the sauce with basil, preferably fresh. If fresh basil is not available, dried basil can easily replace it. Salt to taste, add 1–1.5 teaspoons of granulated sugar for balanced flavor, and simmer the sauce for another 10 minutes until thickened.
- 11
Step 11
The "Passata" sauce is ready, but I suggest using this sauce as a base to prepare "Bolognese" sauce as well.
- 12
Step 12
To do this, sauté finely chopped onion, celery, and carrots in a pan—this combination of vegetables is classic in Italian cuisine and is used in many dishes.
- 13
Step 13
Add the sautéed vegetables to the passata.
- 14
Step 14
To allow all the ingredients to blend together into a unified "bouquet," simmer them for another 5–10 minutes.
- 15
Step 15
Thus, based on "Passata" sauce, you will get "Bolognese" sauce, which can be used for lasagna, pasta, and pizza.