July 8, 2001: Tomato sauce making
|One of my close friends gave me a lot of fully-ripen tomato yesterday. The volume is too much to eat as they are. I made up my mind to make tomato sauce today.
The ingredients are: fully-ripen tomato 1.5 Kg, 4 onions, 1 block of garlic, 1 cup of olive oil, and 1 large tbsp of salt.
|The garlic ball is crushed down using the back of the cooking knife to take out 3-4 pieces of the core. They are sliced in large pieces.|
|The onions were presented from a friend of mine in Yufuin the other day. They are diced in the size of one-centimeter each.
The garlic is first fried in the deep pod with olive oil, and onion is added and simmered slowly with occasional stirring.
|The volume of the mixture decreased down to one-half of the original after 30 minutes simmering.
|Tomato and salt are added on it. I was afraid of the mountainous volume of the tomato first, but...|
|The mixture simmered down like this. Thank you my lovely pot.|
|After simmering nearly two hours, the volume became about one-half of the pod.|
|My kitchen, as well as my house, is filled with sour-sweet smell of tomato sauce. Whenever I cook something, the house is filled with the smell of it. I love it.
After leaving the pod in the kitchen for cooling, I put the sauce into the bins for preservation.
|Now, beautiful tomato sauce was completed. The instruction book was "Three-colored sauce for Italian food" by Etsuko Motoya who made a lecture meeting the other day in Oita. She learned the simple recipe "Rosso" from Ms Anna, a countess in Sicily. To be simple has a large flexibility to use the sauce in various kinds of cooking.|
|We soon tried the sauce in lunch. The taste of pasta of tuna fish and bean was very refreshing with appetite-stimulating flavor red pepper.(Linguine
al tonno rosso)
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