Tomato sauce
Prepared tomato sauce is really convenient. The problem most of them come seasoned with Italian herbs, great for pasta dishes, but not suited to other dishes - basil is not our favorite herb for fish, as an example. This home made basic tomato sauce can become Italian, by adding basil and oregano; French cuisine, by adding herbs the Provence and capers; good for game, by adding thyme and rosemary; good for fish, adding bay leaf and white wine.
Instructions
- Heat the oil in a pan. Add the onion, and cook until translucent.
- Add diced tomatoes and sugar, stir. Cook on a low heat until thickened, about 45 minutes.
- Blend and pass through a sieve, or food mill, using a coarse screen. All tomato skin and seeds will be removed.
- Season. Simmer, if necessary, until the desired consistency has been achieved.
Notes
For more flavor, add 1 clove garlic, crushed, and 1 tbs parsley, chopped, with the onion. Experiment with herbs (rosemary, thyme, basil, oregano, marjoram) and you will get amazing results.
Choose juicy tomatoes - plum tomatoes are usually good - not the firm kind you would use for a salad.
This basic tomato sauce freezes very well. You can make a large quantity and freeze in family size portions. The sauce might stain plastic, leaving a red mark. Use a freezer resistant glass container.
Use canned tomatoes in juice, whole or chopped, or passata when tomatoes are not in season.
Enchilada sauce
Cook 2 cloves of garlic, finely chopped, and 1 chili, seeds removed and finely cut, with the onion. Season with 1/2 teaspoon ground cumin and 1/2 teaspoon oregano, preferably Mexican oregano after adding the tomatoes. Chili can be removed before pureeing. If using chili powder, add with cumin and oregano.
Source
Spanish cuisineTomato is easily charred, simmer on a very low heat to prevent the bitter flavor of burnt food.
Food in the Spain