Have you ever thought about the opportunity to cook stocks from your own, natural tomato puree, which will become a delicious dressing for your crown dishes. Well, they certainly thought, and even certainly did.
We decided to offer you our recipes for this simplest dish, which can improve even the most daring culinary masterpiece. So, let's get together to figure out how to make tomato puree.
How to make tomato puree?
First let's figure out what a tomato puree is. It is puree from tomato pulp, which was boiled to the state of thick paste. Such pasta is a concentrate of tomato taste, therefore it is added to dishes in extremely small quantities. Also tomato puree can be evaporated to a state of sauce, and then used as intended immediately or preserved for the winter.
Thus, the main ingredient in mashed potatoes is obviously tomatoes and it is their taste and quality that will determine similar criteria for the prepared puree. From the fact, before you start making mashed potatoes, be sure to go through the tomatoes, choose the most whole, ripe and tasty ones.
The recipe for tomato puree
Of course, you can just take tomatoes, cut, extinguish and enjoy the finished product, but such puree can be bought ready in the store for a mere penny. The beauty of home cooking in this case is to maximize, improve and diversify the taste of the finished product.
Ingredients:
- tomatoes - 11.5 kg;
- olive oil - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 3 cloves;
- dry red wine - 3/4 items;
- Worcestershire sauce - 1 tbsp. a spoon;
- dried basil - 1 tbsp. a spoon;
- Dried oregano - 2 tsp.
- salt, pepper - to taste.
Preparation
Cut off the tops of tomatoes and cut the fruit into cubes. In a thick-walled frying pan or brazier, warm up the olive oil and fry on it chopped onion and garlic. As soon as the onion starts caramelizing, after 7-10 minutes, add the tomatoes with wine to the frying pan and mix everything thoroughly.
After 10 minutes of cooking on intense heat, reduce heat and continue quenching until the contents of the pan are reduced in volumes by half. Now the contents of the frying pan are transferred to a blender and purried together with herbs and Worcestershire sauce . Ready-made puree is tasted and seasoned with salt and pepper. If necessary, the mashed potatoes can be boiled additionally after whipping.