Learn how to prepare Tomato Sauce

Method

1. Cut the bottom part of tomatoes and slit on the top, cross wise and blanch into hot salted water for 2 to 3 times only.

2. Cut half the tomatoes. Discard skins. Squeeze out the seeds and discard. keep the remaining juice and remaining part after squeezing all the seeds(concasse) .

3. Heat up the heavy bottom pan and add olive oil then add bay leaf, onion, garlic and saute until translucent. Add tomato concasse, tomato paste, basil and half of the seasoning. Bring to a boil, the lower heat to a simmer.

4. Cook the sauce stirring occasionally until it gets right consistency and texture. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Recipe Names and Quantity

Olive oil : 2 tbsp

Garlic Clove, Chopped : 1 pcs

Onion, Chopped : 1 pcs

Bay Leaf : 1 pcs

Tomato, Concasse : 1 kg

Tomato Paste : 1 tbsp

Basil : 1 tbsp Pepper, Black : To Taste

Salt : To Taste.