From ScratchIn some cuisines it is an essential ingredient. Many Italian dishes simply would not exist without the delicious sauce from the best tomatoes available...spaghetti al pomodoro, chicken ala cacciatore.
It is often needed in many other cuisines from Asia to Europe to the Americas.
Every professional chef and keen amateur chef must know how to make a good tomato sauce, and how to modify it to match other ingredients; from spicy to sweet, from salty to sour, from smoky to natural.
The basic ingredients are onions, garlic, fresh basil and tomatoes. These are everyday produce available in most supermarkets and street or wet markets around the world.
Peel and finely chop the onion, either a red onion for additional flavour, or a Spanish one which has a brown skin. Use approximately one medium onion to one pound (450 grams) of tomatoes. The sauce must not be dominated by the flavour of onions.
Peel and crush two fat cloves of garlic per pound of tomatoes.with the flat side of a kitchen knife.
Peel the tomatoes and remove the seeds. The best way to remove the skin is to cut a shallow cross in the bottom of the tomatoes and submerge them in almost boiling water for three to four minutes. Transfer them to a bowl of water with ice and when cool slip the skins off easily and roughly chop.
Use the ripest and best tomatoes you can buy, the plum variety if possible. If necessary use good canned tomatoes from Italy or Spain or the USA, but check that the ingredients are tomatoes and their juice only. Famous chefs such as Mario Batali and Jamie Oliver have used canned tomatoes in their television programmes.
Related tags:
Tomato sauce,
juice concentrate,
tropical fruit processing
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