Although in the supermarket we always have a wide variety of ready to open and use, when we get into stoves and prepare our own homemade sauce the difference in flavor in the dishes we lead to the table is abysmal. Homemade elaboration is tremendously simple, more in the case of this confited tomato sauce that I share with recipes, which is done at a very low temperature and therefore, you have to almost pay attention. When we have this rich tomato jam ready we can accompany a dish of good pasta, make a lasagna, cook fish, make some meatballs … You will like it so much that you will want to put it to all the dishes!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make homemade confit tomato sauce: |
| 1 onion 1 kilogram of mature tomatoes 2 tablespoons of extra virgin olive oil 2 tablespoons of brown sugar (full) 3 tablespoons of balsamic vinegar from Modena 1 teaspoon of salt |
| Additional characteristics: cheap cost, confit |
Ingredients to make homemade confit tomato sauce:
1. We start peeling and chopping onion very finite. We reserve. Then we peel the tomatoes, take off their hearts and nuggets and chop them in very small pieces.
2. In a skillet or casserole we put the oil, onion, tomatoes, sugar, salt and vinegar. We stir very well and put on the fire. We use a soft fire so that the homemade tomato jam is slowly. We cover the pan and from time to time we are stirring.
3. When making the tomato sauce confit over very low heat it will take longer to do but we do not run the risk of burning. The sauce will be ready when the onion is soft and is almost not appreciated, and the tomatoes are practically undone and the juice they have released is evaporated. We tried before removing from the heat and if necessary we rectify salt. With this homemade tomato sauce we can prepare many recipes. If you look for inspiration, do not forget to visit my blog target = _blank rel = NOFOLWLOS SWEET SWEETS OF CUCA.
Trick: We can aromatize it with the spices that we like the most: pepper, garlic, oregano, rosemary, Provencal herbs … giving a different touch to our elaboration.
