Italian Tomato Sauce

Italian Tomato Sauce


ingredients:
I - Option:
5 pounds of ripe tomatoes, cut into 4 pieces
3 liters of cold water to beat tomatoes
3 to 5 liters of hot water for cooking terminals
1 spoon (soup) of sugar, or
Whole peeled 2 medium carrots, remove when cooked, not part of the sauce (optional)
Formerly put sugar or carrots.
Today stands 1 teaspoon (soup) shallow sodium bicarbonate dissolved in a little water

yield:
1 pound concentrated tomato paste
Ingredients Tomato sauce

½ cup oil
1 pound of grated or chopped onions
1 or 2 chopped garlic pore thinly sliced ​​(optional)
3 stalks of chopped celery, thinly sliced ​​(optional)
2 teaspoons dried oregano, then put the sauce ready, (rub on hand to release the aroma)
1 spoon (soup) salt, or to taste without exaggeration
1 spoon (soup) or (tsp) grated ginger
½ teaspoon (coffee) crushed bay or 2 bay leaves
1 cup (tea) of chopped parsley before serving to put the pasta or any other dish, where to put the tomato sauce.

How to Prepare:

Remove the stem and the miolinho tomatoes, wash, cut into 4 equal pieces.

After hitting the tomatoes in a blender with a little water, beating go slowly putting a sieve sling to finish the water.

Put the tomato juice and sugar in a loud cauldron, add any cold water, or replace the sugar by (sodium bicarbonate).

Bring to high heat, when boiling down, let cook for five (5) hours, adding more hot water as needed, until it is very thick.

Once cooked, the tomato paste turns dark. Allow to cool.

If you want you can pack with several pots own plastic freezing, or use Tuperware with lid.
Fill three quarter (¾) of the pots.

Do not forget to leave a small gap between the lid and the sauce.

How to Prepare the sauce domesticated:


In large pan fry the onion in the oil leek, celery
stir until wilted (pasta homemade tomato) and also the spices except the oregano and parsley, which puts the end of cooking.

Leave to cook for another hour until a thick sauce.
Guard can tomato paste or sauce ready themselves into small pots for this purpose.
Store in the freezer, that is, without the oregano and without the chopped parsley.

Note:
"You can not let the tomato paste or tomato sauce in the fridge" ONLY THE FREEZER.

WARNING The above is also for industrialized.
Important Note:

NEVER cook the tomatoes with the skins and seeds, then strain.
This procedure gives acidity to many people.

II - Option:
If you prefer to make tomato sauce with gravy ready, industrialized.
For each pint of tomato sauce canned will 4 cans of hot water, then add the other ingredients in the recipe above.
Do the same procedure in the previous recipe.