Pilati sauce

Many of the housewives almost certainly had to use canned tomatoes to prepare a liquid seasoning for a particular dish. But few people know that as a result they made Italian pilati sauce. This name was given to him in consonance with the name of popular in Italy canned food from peeled tomatoes in its own juice (Pelati). This sauce is versatile. It can be served with meat, fish, pasta, vegetables. It is especially well suited to Italian dishes: pasta, lasagna, pizza. You can make it according to several recipes, so that the variant of this liquid seasoning can be chosen for almost any taste.

Method of preparation

Even an aspiring cook can be able to prepare pilati sauce in his kitchen, but to get the best result, he will need to know a few important points.

It is best to use canned food with the appropriate name for cooking Italian tomato sauce (Pelati), but they are not sold in all stores and are not affordable for everyone. An alternative may be tomatoes in their own juice, sold in a store or closed at home. The vegetables that have already been peeled before canning are most suitable for pouring out of tomato juice that has a balanced sweet-sour taste or contains almost no additives at all. If the pouring is sour or has the taste and aroma of spices that are not part of the sauce, the taste of the finished liquid seasoning may be far from expected.
If your tomatoes in their own juice are not skinned, they will have to be removed before preparing the sauce, as it will spoil the taste of the finished seasoning. When a thin peel of tomatoes sticks to the sky, it is impossible to get pleasure from eating foods.
The main ingredient of the pilati sauce is canned tomato paste, but it can be supplemented with fresh herbs or dried herbs, garlic, onions, carrots, cheese, and other ingredients. Especially good Italian origin of the sauce can emphasize basil, oregano, a bouquet of dried Italian herbs.
In most cases, the preparation of a sauce of canned tomatoes is a simple but long process. Time is required to boil the tomato mass to the desired thickness. The optimum consistency depends on the purpose for which you are preparing the sauce. The most liquid composition is required for spaghetti, the most thick - for lubrication of the base of the Italian open pie. If you are going to please your close ones with pilati seasoning, you need to be patient and start the cooking process in advance.

Store the finished sawing need in the refrigerator. If you place it in a sterilized glass container and close it tightly, it will not spoil for a long time. When stored in a conventional bowl or saucepan, the shelf life of the seasoning will be reduced to 2-3 days.

Simple Pilati Sauce Recipe

Composition:

tomatoes canned in their own juice - 0.5 l;
garlic - 2-3 cloves;
dried basil and oregano - 5 g;
olive oil - 40 ml;
salt, sugar - to taste.

Method of preparation:

Open a jar of tomatoes. If the vegetables are not peeled, remove them from the skins. Large fruits cut into several pieces.
Place the tomatoes (or pieces) in the blender bowl. Pour them with sauce from the jar, after removing from it the sprigs of dill, garlic cloves and other ingredients used in the preservation of vegetables.
Turn on the device and smash the tomatoes, turning them together with the sauce into a homogeneous mass.
Cut the garlic cloves in half.
Heat oil in a saucepan, put garlic in it. Fry it until you hear a distinct garlic flavor.
Remove the garlic cloves from the skillet, place the tomato paste in it. Over low heat bring it to a boil.
Cook the tomato mixture over low heat, stirring occasionally with a spatula, until it acquires the consistency of ketchup. Add some sugar and salt if necessary. Pour dried herbs. Stir.
Cook the sauce for 5 minutes and remove from the stove.

Allow the sauce to cool slightly, then use it for its intended purpose. It is well suited for smearing pizza. It can be served separately to meat and chicken dishes, as well as pasta.

Spicy sauce of canned tomatoes

Composition:

canned tomatoes (in own juice) - 0.5 l;
garlic - 5 cloves;
chili pepper - 0, 5-1 pieces;
salt, sugar, lemon juice - to taste.

Method of preparation:

Canned tomatoes, if necessary, peeled, grind with a blender to a state of mashed potatoes.
Pour the sauce in a saucepan, bring to a boil. Cook, stirring with a spatula, for 5-10 minutes.
Bring the sauce to the desired taste by adding salt, sugar, lemon juice.
Crush the garlic cloves with the flat side of a knife, finely chop, add to the sauce.
Peel the seeds and partitions. Cut it as small as possible. Send in a saucepan with sauce.
Continue cooking the sauce, stirring for 2-3 minutes more.

Sauce made according to this recipe can be served hot or cold. Hot sauce is suitable for pasta, stewed vegetables, fish dishes. Cold seasoning is in better harmony with meat and game, it can be served with kebabs, chops from pork or chicken, as well as cutlets, sausages.

Liquid seasoning pilati for pasta

Composition:

canned tomatoes - 0, 75 l;
onions - 50 g;
garlic - 1 clove;
olive oil - 20 ml;
dried herbs - 20 g;
hard cheese - 50 g;
salt, pepper - to taste.

Method of preparation:

Tomatoes, peeled from the skin, chop with a blender.
Cut the garlic into small pieces.
Onion, freeing from the husk, cut into small cubes.
Heat oil in a skillet, fry onion and garlic in it. When the vegetables get a golden hue, pour the tomato mass to them.
Pour dried greens into the sauce. If desired, it can be replaced with fresh. Fresh greens must first be washed, dried and finely chopped.
Stir the sauce and boil it, stirring with a spatula, for an hour on very slow fire.
Finely grate the cheese, add it to the sauce.
Stir the liquid seasoning intensively and remove from heat.

The sauce prepared according to this recipe is best suited for pasta, but it can also be used for other dishes. It is important to apply it to its intended purpose immediately after preparation, before it has had time to acquire an overly dense consistency.

Pilati sauce with carrots and onions

Composition:

tomatoes in own juice (salted rather than pickled is better) - 1 kg;
carrots - 50 g;
onions - 50 g;
salt, sugar, pepper - to taste;
refined vegetable oil - 40 ml;
fresh or dried basil - to taste.

Method of preparation:

Scrape, wash carrots. Grind it grated with small holes.
Remove the husks from the bulb. Cut the vegetable into small pieces.
Peel the tomatoes and mash them with a blender.
Heat oil in a pan, fry onions and carrots in it until soft.
Prepare basil by washing it out, dried and finely chopped.
Place the tomato mass in a saucepan and bring to a boil over low heat.
Add the roasted vegetables and basil to the tomato mass.
Tomite sauce, stirring occasionally with a spatula, for 2-3 hours on very slow fire.
Add salt, sugar, pepper. Cook for another 10 minutes and remove from heat.

If you want to get a sauce with a more delicate texture, then 15 minutes after the introduction of greens, onions and carrots, it should be rubbed through a sieve, and then continue to boil to the desired thickness.

The sauce called pilati is among the popular liquid seasonings of Italian cuisine. It is made from canned tomatoes. Ready-made sauce is used to make pizza, served with fish and meat dishes, vegetables and pasta.

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