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Hello, I am going to try to upload a PDF file with a Tomato sauce recipe I always make. I hope you like it.
(I could not upload the PDF file, so, I am copying and pasting here.
2 kg Tomatoes
2 Onions, 2 spring onions.
1 Whole Garlic head
10 Mushrooms
1 Large Red Bell Pepper
1 medium courgette
2 Apples
2 parsnips
2 carrots
1 Habanero pepper, 2 red chillis, 1 piece of ginger (cut in thin batons).
1 Beetroot
Salt
Spices: Oregano, Coriander, Paprika, Cumin, Cinnamon, Turmeric, Black pepper, Bay leaves, Rosemary and 3 cloves.
Cut all ingredients and place them in a large pan. Mix with wooden spoon. Don’t add water! The liquid will be provided by the vegetables, themselves.
Once it reaches boiling point, turn down the heating to minimum. Leave for 2 to 3 hours.
When it cools down, blend the tomato sauce in batches, then strain through a sieve. Place the batches in containers, you can freeze the sauce to use when needed.
P.S sometimes, I added small wild tomatoes and in autumn, I added green tomatoes too.
Post automatically merged:
(I could not upload the PDF file, so, I am copying and pasting here.
2 kg Tomatoes
2 Onions, 2 spring onions.
1 Whole Garlic head
10 Mushrooms
1 Large Red Bell Pepper
1 medium courgette
2 Apples
2 parsnips
2 carrots
1 Habanero pepper, 2 red chillis, 1 piece of ginger (cut in thin batons).
1 Beetroot
Salt
Spices: Oregano, Coriander, Paprika, Cumin, Cinnamon, Turmeric, Black pepper, Bay leaves, Rosemary and 3 cloves.
Cut all ingredients and place them in a large pan. Mix with wooden spoon. Don’t add water! The liquid will be provided by the vegetables, themselves.
Once it reaches boiling point, turn down the heating to minimum. Leave for 2 to 3 hours.
When it cools down, blend the tomato sauce in batches, then strain through a sieve. Place the batches in containers, you can freeze the sauce to use when needed.
P.S sometimes, I added small wild tomatoes and in autumn, I added green tomatoes too.
