Italian Tomato Sauce
Overview
Sauce from a pizza book. Because it contains perilla. Although it is not clear whether it is dried or fresh, thinking that fresh food is easier to handle, just treat it as fresh. I originally wanted to use a food processor to puree the tomatoes, but I got lazy again, so I chopped them into fine pieces according to the recipe without washing the food processor. To what extent the brokenness should be achieved has always been a vague concept, and can only be done at random. While preparing the ingredients, I suddenly discovered that there was no salt in the recipe? ! Is it an omission or not there at all? God knows. Right or wrong, there is no need for salt. However, after cooking it, I took a small taste and felt that it was almost unpalatable, so I made my own decision and added a small spoonful of salt. I felt better immediately. The soup is thick and thick, and when it comes out of the pot, the onion particles look obvious, and the tomatoes have not completely turned into paste during cooking. Perhaps, the fineness of the minced powder should be increased?
Tags
Ingredients
Steps
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Ingredients: 250 grams of tomatoes, 60 grams of onions, 30 grams of garlic, 5 grams of perilla, 25 ml of olive oil, appropriate amount of water, appropriate amount of salt
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Wash the tomatoes and blanch them in boiling water for a while.
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Wash onions, garlic, and perilla and chop finely.
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Peel and chop the blanched tomatoes.
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Pour olive oil into the pot and heat it up.
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Add garlic and saute until fragrant.
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Add onions and saute until fragrant.
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Add perilla and stir-fry evenly.
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Add tomatoes and stir-fry evenly.
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Pour in appropriate amount of water,
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Cover and cook until tomatoes puree.
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Uncover, add salt and stir-fry evenly.
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Continue to cook until sauce thickens, remove from heat.
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Let cool, then put into a container and refrigerate.
