Italian ketchup
By VicentaLakin
A pizza book on sauce. Because there's violet. Although it is not clear whether it is dry or fresh, think of the fresh as something that is better treated. It was intended to use a cooking machine to make tomatoes mud, lay low, cut to shreds according to the recipe, and not use a washing machine. To what extent should it be broken, it has always been a vague concept, with no choice. And during the preparation of the material, it was suddenly discovered that there was no salt in the formula? Was it an omission or not? God knows. No salt, either right or wrong, but when it boiled, it tasted a little bit less, so it made itself feel better, adding small spoons of salt. Feel better right now. The soup is thick, it's out of the pot, it looks like onion particles are obvious, and tomatoes are not completely dried up. Maybe it's time for a little more detail
Recipe Recommendations
- sour and salty
- cook
- an hour
- simple
Steps for Italian ketchup
1
Material: 250 grams of tomatoes, 60 grams of onions, 30 grams of garlic, 5 grams of vitro, 25 ml of olive oil, water, salt2
Tomatoes are washed and water is boiled。3
Onions, garlic, violet, clean and shredded。4
Burned tomatoes to shreds。5
It pours olive oil in the pot, it burns。6
Add garlic fried。7
Add onions to the onions。8
Put it in violet, double-fried。9
Join the tomatoes, double-fried。10
It's just a matter of time11
Cover the lid and boil the tomatoes to the ground。12
Uncover, salt, even fire。13
Keep cooking until the sauce is thick and the fire is out。14
It's cooled and loaded into a container, frozen。Italian ketchup Make Tips
It's not too much fire to cook so it doesn't burn. The violet can be replaced with other spices. A well-made sauce can be stored for days, but not for long。