Let’s make “ketchup” ourselves. A pleasant sauce with a basil flavor, moderately spicy, quite salty and pleasantly sweet – such is the set of flavors given by the trio of tomatoes. Adding cloves will enrich the sauce with a spicy flavor. You can use it immediately for dressing spaghetti, for making pizza, vegetable lasagna, and to make a winter preserves. Salt, sharpness and acidity of the sauce can be changed, depending on the tastes of your family. Help yourself to “Buono, buono”! I heard this recipe from Chef Davide Scabin, who has two Michelin stars and three forks “Gambero”. Of course, to repeat exactly and cook like a chef, I’ll never be able to. But I risked making at least a little bit of a similar sauce.
- 1 kg. regular tomatoes
- 1 kg. cherry tomatoes
- 6 sun-dried tomatoes
- 2 – 3 bulbs
- 4 cloves
- 1 tbsp. water
- sprig of basil
- 1 tbsp. olive oil
- 1 tsp. sugar
- 2 tsp. sea salt
STEP BY STEP RECIPE
Wash the tomatoes and cut them into random slices.
Slice the sun-dried tomatoes finely, you can use kitchen scissors.
Preferably use a pot with thick walls.
Chop the onion and lightly fry in olive oil.
Put the tomatoes in a saucepan.
Add the spices and water.
Reduce the heat from the boiling point and simmer under a lid for 1 hour on low heat.
Five minutes before the end of cooking, add the basil.
Tasting for salt.
Allow to cool slightly and pass the sauce through a sieve.