Tomato sauce “Flame” of fresh tomatoes - for pizza or kebab - fresh, spicy and thick. This seasoning is prepared without boiling and heat treatment, so it is stored only in the refrigerator. I advise you to cook tomato sauce “Spark” a few hours before the picnic trip, so that it is a little infused. If you like the taste of tomato sauce, and you decide to make blanks for the winter, it is also possible. In the description of the recipe, I will tell you how to preserve it correctly, to save a few months.
Vegetables for the preparation of such blanks, choose ripe, so that the taste and aroma of seasoning turned out excellent.
- Cooking time: 20 minutes
- Quantity: 1 l
Ingredients for tomato sauce “Spark” from fresh tomatoes:
- 1 kg of ripe tomatoes;
- 500 g sweet white onions;
- 300 g of bell pepper;
- 2 hot chili peppers;
- 4 cloves of garlic;
- 5 g ground paprika;
- 15 g of table salt;
- 35 g of granulated sugar;
- 100 ml of extra virgin olive oil;
- 50 ml of vinegar.
A method of cooking tomato sauce “Spark” from fresh tomatoes.
To prepare, choose ripe red tomatoes with elastic skin without spots and signs of spoilage. The ripe tomatoes are, the tastier the seasoning will be.
Wash tomatoes with cold running water, dry in a colander.
Cut a stem from the tomatoes and a seal near it, this is the inedible part. Then cut the vegetables into pieces.
We clean the sweet white onion from the husk, cut the heads into four parts, add to the tomatoes.
We clean the fleshy Bulgarian pepper from partitions and seeds, cut off the stem, cut the flesh coarsely.
We send sliced bell pepper to onions and tomatoes.
Pods of red chili peppers cut into small rings together with the seeds.
Add chopped chili and peeled garlic cloves in a bowl.
Next, add seasoning - granulated sugar and table salt. Pour high-quality extra virgin olive oil of extra virgin variety and vinegar 6%. Pour burning milled red paprika.
We transfer the ingredients to a food processor and grind to obtain a homogeneous mass - the sauce is ready. It can be put in clean jars and put in the fridge.
Raw sauce will suit kebabs or pastries. However, if you decide to save it for the winter, then heat treatment is needed. Without it, the bank will stand in the refrigerator for only a few days.
How to keep tomato sauce “Flame” of fresh tomatoes for the winter?
So, put the crushed mass in a large saucepan, bring to a boil, cook for 10 minutes over low heat.
Then we pack the mass in clean, dry, sterilized jars and screw them tightly with boiled caps.
For greater preservation, it is possible to sterilize preservation - jars with a capacity of 500 g for 10 minutes, and with a capacity of 1 liter - 15-18 minutes.
After cooling down, transfer the “Ogonek” tomato sauce from fresh tomatoes to a cool room - basement or cellar. Storage temperature from +2 to + 8 degrees Celsius.
This tomato sauce is called “Spark” for a reason. Chili pepper, ground burning paprika and garlic make seasoning just fiery! Replace the hot paprika with sweet or smoked paprika, and add only half a chilli pod if you want to soften the hot taste.
