Diese universelle Tomatensauce gleicht süß und pikant aus. Verwenden Sie dieses Rezept alleine oder als Basis für die einfach zu machenden Variationen: Rauchiges Chile und Kaffee, gerösteter Knoblauch und Zitrone oder Peach und Bourbon.
This universal tomato sauce balances sweet and spicy flavors. Use this recipe alone or as a base for easy-to-make variations: Smoky Chile and Coffee, Roasted Garlic and Lemon, or Peach and Bourbon. Source: Martha Stewart Living, June 2009. Makes 6 1/2 cups.
Ingredients: – 1/3 cup safflower oil – 3 small onions, diced (3 cups) – 6 garlic cloves, chopped (3 tablespoons) – 1 tablespoon plus 2 teaspoons coarse salt – 1 1/2 teaspoons freshly ground pepper – 1 1/2 teaspoons ancho chili powder or regular chili powder – 1/2 teaspoon whole coriander seeds, toasted and ground – 1/4 teaspoon whole cumin seeds, toasted and ground – 1/2 cup unsulphured molasses – 1/2 cup dark brown sugar – 4 cups crushed tomatoes (from two 28-ounce cans) – 3/4 cup apple cider vinegar – 1/4 cup white vinegar – 2 tablespoons Worcestershire sauce – 2 cups water, plus more as needed
Directions: 1. Heat oil in a medium pot over medium heat. Add onions and garlic and sauté until translucent and tender, about 10 minutes. Add 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, coriander, cumin, molasses, and sugar. Stir and simmer for 3 minutes. Add tomatoes and apple cider vinegar and bring to a boil. Reduce heat to medium or low and simmer gently, stirring occasionally, until mixture is thick and dark (2.5 to 3 hours). Reduce heat to low if sauce is simmering too quickly. 2. Puree sauce in a blender. Add remaining 4 teaspoons salt, remaining teaspoon pepper, white vinegar, and Worcestershire sauce and puree. With blender running, slowly add water in a steady stream. Blend until mixture is smooth and emulsified, adding more water as needed. Cool and refrigerate.
Comment: Diese Tomatensauce klingt sehr lecker und vielseitig. Ich werde auf jeden Fall die Basisversion ausprobieren und dann mit den verschiedenen Variationen experimentieren. Das Rezept scheint einfach zu sein und die Zutaten sind leicht zu finden. Ich freue mich
27.04.2023 @ 16:57
This universal tomato sauce balances sweet and spicy flavors. Use this recipe alone or as a base for easy-to-make variations: Smoky Chile and Coffee, Roasted Garlic and Lemon, or Peach and Bourbon. Source: Martha Stewart Living, June 2009. Makes 6 1/2 cups.
Ingredients:
– 1/3 cup safflower oil
– 3 small onions, diced (3 cups)
– 6 garlic cloves, chopped (3 tablespoons)
– 1 tablespoon plus 2 teaspoons coarse salt
– 1 1/2 teaspoons freshly ground pepper
– 1 1/2 teaspoons ancho chili powder or regular chili powder
– 1/2 teaspoon whole coriander seeds, toasted and ground
– 1/4 teaspoon whole cumin seeds, toasted and ground
– 1/2 cup unsulphured molasses
– 1/2 cup dark brown sugar
– 4 cups crushed tomatoes (from two 28-ounce cans)
– 3/4 cup apple cider vinegar
– 1/4 cup white vinegar
– 2 tablespoons Worcestershire sauce
– 2 cups water, plus more as needed
Directions:
1. Heat oil in a medium pot over medium heat. Add onions and garlic and sauté until translucent and tender, about 10 minutes. Add 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, coriander, cumin, molasses, and sugar. Stir and simmer for 3 minutes. Add tomatoes and apple cider vinegar and bring to a boil. Reduce heat to medium or low and simmer gently, stirring occasionally, until mixture is thick and dark (2.5 to 3 hours). Reduce heat to low if sauce is simmering too quickly.
2. Puree sauce in a blender. Add remaining 4 teaspoons salt, remaining teaspoon pepper, white vinegar, and Worcestershire sauce and puree. With blender running, slowly add water in a steady stream. Blend until mixture is smooth and emulsified, adding more water as needed. Cool and refrigerate.
Comment: Diese Tomatensauce klingt sehr lecker und vielseitig. Ich werde auf jeden Fall die Basisversion ausprobieren und dann mit den verschiedenen Variationen experimentieren. Das Rezept scheint einfach zu sein und die Zutaten sind leicht zu finden. Ich freue mich