Recipe:
Cuisine: International (Italian)
Category: Sauce
Preparation time: 10 minutes
Cook Time: 25-30 minutes
Serving Size: 1 jar
Author: Bhumika Joshi
Ingredients:
- 4-5 garlic pods (crushed)
- 1 small onion finely chopped
- 1 tsp oregano
- 2 tbsp olive oil
- 1/2 tsp basil dried
- 1/2 tsp fresh basil leaves chopped(if fresh not available then 1 tsp dried basil)
- 1 kg pureed red tomatoes
- 1/2 tsp kashmiri red chili powder (gives nice red color)
- 1 tbsp tomato ketchup
- 1 tsp salt
- Chili flakes (optional)
Method:
- Heat olive oil in a wide bottomed pan and add the crushed garlic.
- Saute for a minute and add chopped onions. Saute till the onions change to golden brown.
- Lower the flame and add the dried oregano, basil and red chili powder. Mix well.
- Add tomato puree.
- Cover the pan and lower the flame for 10 minutes.
- Keep stirring at intervals to avoid any burns. After 10 minutes add the tomato ketchup and basil leaves. Add salt.
- Let the sauce cool completely and pour it in a glass container and store it in the refrigerator. This sauce stays good if refrigerated in an glass jar for at-least 15 days.
Handy Tips:
- Always use a washed and dried spoon to take out sauce from the jar. This will prevent the sauce from going bad due to fungus.
- Adjust the sweetness and sourness by adding more salt or ketchup according to your taste.
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