Italian Tomato Sauce

Name: Italian Tomato Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g tomato; 60g onion; 30g garlic; 5g Perilla; 25ml olive oil; Some water; Some salt

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The sauce on a pizza book. Because there is perilla in it. Although it is not clear whether it is dried or fresh, think about the better processing of fresh products, just treat it as fresh.
I originally wanted to use a food processor to mash the tomatoes into a slurry, but I was too lazy again, so I still chopped them into fine pieces according to the recipe without washing the food processor. The extent to which the fragmentation should be, has always been a vague concept, and it can only be arbitrary.
During the preparation process, I suddenly discovered that there is no salt in the formula? ! Is it omission or not at all? God knows. No matter whether it is right or wrong, just don't need salt. However, after boiling it, I tasted a bite and felt almost meaningless, so I decided to add a small spoonful of salt. I felt much better right away.
The soup is thick and thick. When it comes out of the pot, it looks like the onion particles are obvious, and the tomatoes have not completely turned into a paste during the cooking. Perhaps, the fineness of the shreds should really be improved? "

Ingredients

Italian Tomato Sauce

1. Ingredients: 250g tomato, 60g onion, 30g garlic, 5g perilla, 25ml olive oil, appropriate amount of water, appropriate amount of salt

2. Wash the tomatoes and soak in boiling water for a while.

3. Wash the onion, garlic, and perilla separately.

4. Peel and chop the blanched tomatoes.

5. Pour olive oil into the pot and heat it up.

6. Add garlic and saute until fragrant.

7. Then add onion and saute until fragrant.

8. Add the perilla and stir-fry evenly.

9. Add tomatoes and stir-fry evenly.

10. Pour in the right amount of water,

11. Cover and cook until the tomatoes are puree.

12. Uncover, add salt, and stir-fry evenly.

13. Continue to cook until the sauce thickens and turn off the heat.

14. After cooling, put it into a container and refrigerate.

Tips:
When boiling, the fire should not be too high, so as not to burn.
Perilla can be replaced with other spices.
The prepared sauce can be kept refrigerated for several days, but it should not be stored for a long time.