Homemade Italian Tomato Sauce (one of The Canned Tomato Sauce Series) ー【traditional Italian Tomato Sauce】freshly Tasted
1.
2 bay leaves (small pieces).
2.
400 grams of Italian-style canned tomatoes (one can).
3.
Prepare a conditioner or a juicer, and pour the tomatoes.
4.
Close the lid of the conditioner, press it twice, and then it will become tomato puree after three times.
5.
Prepare the pot so that there is no moisture in the pot.
6.
Pour tomato puree into the pot and cook over medium heat.
7.
Add bay leaves.
8.
After it boils, turn to low heat, and occasionally use a spatula to gently stir back and forth along the shape of the pot from the inside out.
9.
Occasionally use a spatula to gently stir from the inside to the outside of the pot.
10.
The tomato puree can be boiled for 5-10 minutes to form a tomato paste.
11.
Put the tomato sauce in the dish.
12.
The finished picture of the ketchup.
Tips:
Afterwords:
1: Steps (8) and (9) are because when the tomato puree is boiled, it will spray out to some extent, the bottom of the pot will not be burnt, and the taste will be uniform, so occasionally it is necessary to stir a little.
2: Step (10) If you need to add salt and pepper, please do it yourself. (No salt or pepper is added at this time).
3: Step (10) If you are using pizza, boil the tomato puree for a longer time, and let the water evaporate into a thick shape.
4: Step (10) One canned amount of tomatoes can be boiled for 5 minutes, if the amount is large, it can be boiled for 10 minutes.
5: If you don't use it directly in step (11), let it cool, put it in the container of step (12), and put it in the refrigerator.
6: 400 grams of canned tomatoes are boiled into tomato sauce, which is about 120 grams of pasta for two people.
7: Italian canned tomatoes are canned tomatoes of Italian products.
8: Bay leaves are fresh or dried. Dry products are generally available in supermarkets.