Preserve flavor: It's so easy for you to pass tomatoes


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Passed tomatoes are the basis of many dishes and are especially tasty when made from fresh tomatoes. Especially for pizza and pasta, but also for casseroles and meat dishes, the crushed and crushed tomatoes are an important ingredient. If you pass ripe tomatoes, cook and pour into glasses, you preserve the aroma and always have an important element of Italian cuisine in the house.

Difference to ketchup

Ketchup contains preservatives unlike freshly passed tomatoes. The sweetish taste of commercial ketchup is mainly due to the high content of sugar and often additional flavor enhancers. You can even make ketchup with some vinegar, salt, brown sugar or alternatively honey.

Which types of tomatoes are suitable for passing?

To pass tomatoes, you need ripe and aromatic tomatoes. Meat, egg or bottle tomatoes are best suited. For sauces and for passing the following varieties have been proven:
'Renas Turban' is a slightly floury, but at the same time juicy meat tomato, which is suitable for the production of sauces. A well-known bottle tomato with an extraordinary aroma and an elongated and cut-resistant shape is 'San Marzano'. It is considered a sauce classic. Raspberry red juice after passing gives the variety 'Banana Legs' - it is elongated oval-shaped and light pink. The uncomplicated variety 'Homosa' delivers fruity-spicy fruits with a small stem. Therefore, these can be done well.

Tomato variety San Marzano

Tomato variety Banana Legs

Particularly suitable for passing are the varieties 'San Marzano' (left) and 'Banana Legs' (right)

An orange-yellow color show the fruits of the variety 'Olympic Flame' on. It combines the characteristics of a juicy beef heart tomato and a classic beef tomato. 'Purple Russian' gives tomato sauces a chocolate brown color and an aromatic taste. The type 'Tegucigalpa', reminiscent of hot peppers, produces a slightly sweetish juice.

Basic recipe: How to produce passed tomatoes yourself

First you should wash the ripe tomatoes and free them from the green stems. If you are not bothered by the skin or the kernels, you can then cut the tomatoes into small pieces, preferably quarter them, and boil for two hours in a large saucepan on a low flame. The sauce should then have a relatively firm consistency and a good flavor. Then you can mix the fruits with a blender or pass through the so-called "fleet Lotte". In a high-performance blender, you can also mince the tomatoes first and then boil them up.
If you want a finer tomato sauce, you can cut the fruit crosswise on the stem base after brushing and brew it in a suitable bowl of boiling water. Thus, the skin can be solved after a short time with a knife. Then it is necessary to let the tomato pieces cook up and down as described above. If the mass passed has the desired consistency, the sauce can be bottled in clean-cooked, lockable marmalade and mason jars. Attention: The vessels should be closed immediately - so the passed tomatoes are a few weeks in the refrigerator durable. Alternatively, the sauce can be drained or frozen.

Tomatoes happen

After boiling and puréing, the passed tomatoes are stuffed and stuffed into seasoned mason jars

Dishes with passed tomatoes

Once bottled, the tomatoes are the basis for many dishes. Even the sauce itself can be seasoned with herbs. Onions and garlic stewed in oil add a delicious sauce with pepper and salt together with the tomato sauce. Fresh basil, rosemary and thyme give the sauce a Mediterranean touch. The tomato sauce is used in classic tomato sauce for spaghetti, chili con carne, in lasagna, as a base for tomato soup, as a pizza sauce, as an accompaniment to casseroles and stews, and in meat dishes.

Video Board: Quick and Easy Pasta With Cherry Tomato Sauce.

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