Tomato sauce

Ingredients (for about 20 servings):

  • 1.5 kilo red tomatoes or 3 tins of peeled tomatoes
  • 5 carrots
  • 5 big onions
  • 1 stalk of celery
  • at least 6 big cloves of garlic
  • 2 packets of tomato puree (0.2 l each)
  • 1 bunch of basil
  • 5 tablespoons of olive oil
  • salt and pepper
     

Method:

For the sauce wash the tomatoes and put them into a pot of boiling water for one or two minutes. Let them cool down, peel them and cut them into big pieces. There is no need to make a big fuss with cutting the vegetables into little pieces as you will blend them in the end. Remove the white pieces where the stalk joins the tomato.

If you don’t want to go to the trouble of peeling all these tomatoes, peeled tomatoes from a tin do as well. My husband even prefers tomatoes from a tin, but in India the tins are imported and cost a lot more than fresh tomatoes. I personally prefer fresh tomatoes.

Whatever you choose you have to put the tomatoes into a big pot. Clean the onions, garlic, carrots and celery, cut them into pieces and add them. Pour in the 2 packages of tomato puree. Cover with water, add some salt and pepper according to taste and boil for one hour. Shortly before the cooking is finished, add the washed and chopped basil and the olive oil.

Let the sauce cool down, smash it with a hand blender into a smooth cream and distribute it into containers for freezing. The amount is enough for about five servings of pasta sauce. When you use frozen sauce, pull it from the freezer a couple of hours before cooking. When the pasta is boiling, you can warm up the sauce and mix it with a table spoon of butter.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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