- Rama Ranee
- May 20, 2021
- 1 min read
Updated: May 21, 2021
From companion crops on the field to a great match in the kitchen, be it boiled, roasted, stir-fried, baked or fresh onto the plate. Today we decided to convert a large batch of tomatoes of a local variety, tangy and flavourful into a conveniently storable sauce. The herbs were rain washed and ready for picking. So a good amount of sweet Basil, a lesser quantity of oregano and just a sprig of thyme.
The brilliant thing is, it's a self-sufficient preparation, that allows for enough flexibility to be modified with some roasted onions or whatnot.
Step 1- Preparation : Clean the herbs with cold, running water. Coarsely chop Sweet Basil, any farm fresh tomatoes. An assortment of tomato varieties might provide a dynamic base. Chop 1/3rd of the tomatoes, puree the rest.
Step 3 : Roast the peppercorns, finely sliced garlic and red chilli in olive oil.
Step 4 : Add the chopped tomatoes and a sprinkling of sugar. Saute for 5 minutes
Step 5 : Pour in the pureed tomatoes. Close the lid and let it simmer for about 30 minutes, or until the aromas have been released and integrated. Step 6 : Add salt to taste( the more you add, better the shelf life. Do note that the salt concentration will increase as the sauce reduces). Simmer with the lid off, on low heat until the sauce, thickens.
Ingredients
Tomatoes 3 Kgs
Sweet Basil 50 gm
Oregano 20 gm
Thyme 1 sprig
Olive oil 1 Table spoon
Sugar 1/2 Tsp.
Black Pepper corn 1 Table spoon
Red Chilli 3
Salt to taste.
Cooking time 1 hour
