Sauces, like many modern dishes and dressings, originated in the Roman Empire. An unknown cook came up with the idea of making a dressing that would make meat and fish dishes more succulent. As a result, cooking factories where sauces were produced became popular in the Empire. The
basis of Roman
sauce
was fish broth and spices
.
Later, the idea of dressing for dishes was adopted by the French. Sauces from France became creamy.
Let’s tell you about the recipe for tomato sauce.
Ingredients for tomato sauce:
- Tomatoes – 5 kg;
- Eggplant – 3 kg;
- Salt – tbsp;
- Sugar – 4 tbsp;
- Olive oil – 200 ml;
- Ground black pepper – tbsp;
- Ground coriander – tbsp;
- Rosemary – ½ tbsp;
- Dried basil – 2 tbsp.
Preparation of tomato sauce:
Cut the tomatoes into small pieces, get rid of the stalks. Pass tomatoes through a meat grinder, cook until boiling
. Eggplants get rid of the stalks and cut lengthwise into plates. Put the eggplant through the grinder, salt and leave in a bowl for 20 minutes.
Heat olive oil in a frying pan. Squeeze the eggplant mixture from the liquid, pour it into the frying pan in batches.
Add salt and sugar
to the
vegetable
mixture,
stir and cook for 20 minutes under a lid over low heat. Pour coriander, rosemary, basil and ground black pepper into the sauce, mix the ingredients.
Boil the sauce under the lid for 5 minutes. Put the sauce in hot sterilized jars, close tightly with lids.
This Italian sauce in stores costs quite a lot of money. Therefore, cooking tomato sauce at home is profitable and delicious.
