Homemade Italian multi purpose condiment "ketchup"

Homemade Italian multi purpose condiment "ketchup"

Introduction:

"Ketchup is widely used in Italian and Spanish cuisine. There are two kinds of ketchup in the supermarket, one is tomato sauce, the other is tomato sauce. The difference between the two is that tomato sauce is very sweet, which is usually used as a dip in Western food or to make sweet dishes. Tomato sauce is used to make western style fried rice, fried noodles or pizza. It tastes salty and slightly sweet. Both are widely used in Western food, such as the purchase of pure imported ketchup, the price is generally more expensive, both are more than 10 yuan. Ketchup can be made by oneself. Italians usually make it by themselves. In Italy, only busy people go to the supermarket to buy ketchup. Ketchup production is also very simple, as long as you cook it slowly, then put it in the refrigerator for a while. If you want to make a more delicate taste, you can first use the cooking machine to beat the tomato juice, and then heat it up slowly. The tomato sauce commonly used by Italians needs oil to stir fry, while tomato sauce does not need oil. To make tomato sauce, only tomato meat, fruit vinegar and sugar can be used. Today's tomato sauce is commonly used for seasoning in Western food. The main methods are as follows

Production steps:

Step 1: wash the fresh tomatoes first, draw a cross on each tomato with a knife, and then scald the tomatoes in boiling water for a few seconds.

Step 2: drain the water and peel the tomato.

Step 3: cut the peeled tomato into pieces with a knife.

Step 4: heat the pan, add cooking oil, add chopped garlic and onion and stir fry.

Step 5: stir fry the onion and garlic until fragrant, pour in the cut tomato and stir fry.

Step 6: stir fry several times, sprinkle appropriate amount of salt and stir well.

Step 7: sprinkle salt and stir well, then add appropriate amount of sugar.

Step 8: Sprinkle with a little pepper and mix well.

Step 9: change to low heat and cook slowly.

Step 10: after boiling for about 30 minutes, the tomato is mushy. When collecting the juice, keep stirring with a spatula. Don't paste the pot. Boil until the tomato sauce is thick and then it can be out of the pot.

Step 11: after natural air cooling, the cooked tomato sauce can be bottled and refrigerated.

Step 12: it's best to put it in a sterilized glass bottle. You can take it with you when making western food. Generally, it can be refrigerated for about 10 days without deterioration.

Materials required:

Red tomato: 1000g

Chopped onion: 100g

Chopped garlic: 25g

Refined salt: 20g

Sugar: 30g

Pepper: right amount

Cooking oil: 30g

Note: tomato sauce features; the appearance of ruddy color, salty and fresh slightly sweet, onion and garlic compound flavor, Italian food widely used. Warm tips: 1. It's better to choose the cooked tomato than the red tomato, so the sauce color will be more gorgeous and the taste will be better. 2. Don't thicken with starch when making, just simmer slowly, so the tomato sauce tastes authentic. 3. If you want to make a delicate sauce, you can also use a cooking machine to beat the tomato meat into a paste and then boil it. When seasoning, use onion powder and garlic powder. But I think the tomato sauce with a little pulp is delicious, which is also the way that most Italians make it. 4. This sauce can be used to make spaghetti, risotto or pizza. This kind of Italian condiment "ketchup", which is widely used in stir fry spoon, is ready for your reference!

Production difficulty: simple

Technology: seasoning

Production time: three quarters of an hour

Taste: salty and sweet