Appetizing spaghetti cannot be imagined without a bright and colorful sauce of ripe tomatoes, "seasoned" with a piquant garlic aroma. With this addition, the boiled pasta becomes much tastier, I want to ask for more additives several times! Therefore, if you are preparing a dish for a large number of people, keep in mind that the sauce may not be enough - take care of several servings in advance.
Tomatoes are best used with meaty varieties, otherwise you will have to evaporate the resulting juice for a long time. If desired, the whole stewed mass can be passed through several layers of cheesecloth or a strainer, removing seeds and other pieces of tomatoes in order to obtain a more uniform consistency of the product. In summer, add fresh garlic - peeled, washed and pressed, in winter - dried ground.
Ingredients:
Tomatoes - 500 g
Garlic - 4 cloves;
Salt - 0.5 tsp
Sugar - 1 tsp
Vegetable oil - 1 tbsp.
Ground black pepper - 3 pinches
Apple cider vinegar - 0.5 tsp
Preparation:
1. Rinse tomatoes with fleshy pulp in water and put in a deep container, you can use either a bowl or a bowl or a saucepan. Boil water and pour boiling water over vegetables, leaving them for 10-15 minutes. After a hot bath, place them in an ice cold bath for 5 minutes, then peel off the peel from each tomato, cutting the fruits from below in a crisscross pattern. Remember to cut green cuttings.
2. Cut the peeled fruits into thin slices in a bowl and leave for 10 minutes, adding salt and stirring. During this time, the slicing will release the juice - pour it into another container, you will no longer need it in this recipe.
3. Transfer the tomato mass to a cauldron or saucepan. Peel the cloves of garlic, rinse and chop finely or press into a container. Place it on the stove, turning on the maximum heat, cover with a lid.
4. Boil for 10 minutes. Then add salt, ground black pepper, vegetable oil, apple cider vinegar and granulated sugar. Heat for another 1-2 minutes and turn off the heat. Due to the fact that you did not add the garlic in the last minutes, its aroma is not so sharp and tart, it completely dissolved in the tomato mass.
5. Purée the mixture with a hand blender until smooth, about 1-2 minutes, being careful not to splatter everything around. If possible, do this under a protective shield or cover. Then heat the sauce for another 1 minute.
The tomato pasta sauce is completely ready. Use it both hot and chilled, serving not only with spaghetti!
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