Simple tomato sauce recipe

Tomatoes contain a lot of lycopene, which can better fight oxidation and keep women's skin firm. Tomatoes are not easy to preserve and go bad easily. In order to always have delicious tomatoes, you can make them into tomato sauce. This not only allows you to always replenish yourself with rich lycopene, but you can also use tomato sauce to make other delicious dishes. So today we are going to learn how to make this sauce.

Material

1. Red tomatoes 1.5 kg

2. 1 large onion, chopped

3. 4 cloves of garlic, minced

4. 6 mushrooms, sliced

5. 1 small piece of carrot, chopped

6. 1 stalk of celery, chopped (optional, based on personal preference, some people don’t like celery)

7. 1 tsp Italian spice mix

8. A little crushed black pepper

9. 2 tsp salt

10. 1-2 tablespoons of sugar (adjust according to taste)

11. 3 tablespoons olive oil or butter

12. 2-4 tablespoons of canned tomato paste or tomato sauce (optional, adding it can increase the bright red color, and not adding it will make the color of the finished product less bright red, but it will not affect the taste. If the tomatoes you use are bright red enough, you can save the tomato paste)

13.4 tsp cornstarch or flour + 4 tbsp water, for thickening (optional)

practice

1. Boil a small pot of hot water, put the red tomatoes with cross cuts on the bottom into the hot water in batches for about 1 to 2 minutes.

2. Then take out the tomatoes with their skins bursting, put them in cold water to cool down, and peel off the skins.

3. Chop the peeled tomatoes or use a food processor to blend them into tomato puree. (Some mothers will remove the seeds before cooking. But I choose to keep the seeds because the human body needs the elements in the seeds that promote cell growth.)

4. Heat the pan, add oil, and fry the chopped onion and minced garlic until fragrant and soft, but do not fry until they are browned.

5. Add mushroom slices and other vegetables and stir-fry until cooked and soft.

6. Add tomato puree, bring to a boil over high heat, then reduce to low heat and simmer for at least 60 minutes until the water is dried up. You can also use an electric casserole to cook it for 2 to 3 hours, eliminating the need to take care of the fire. Stir occasionally to avoid burning the bottom.

7. Add seasoning, tomato paste/sauce and spices and mix well.

8. Finally, add wet cornstarch/flour to thicken, but this step can also be omitted, depending on the concentration that mothers prefer.

Tips

1. Homemade tomato sauce does not contain preservatives. If you want it to go bad easily, you can let the sauce cool down, divide it into small packages for single use and freeze it. Thaw before use.

2. The types and amounts of vegetables can be adjusted according to your preferences. You can also add sun-dried tomatoes.