Satu Koivisto’s tomato sauce is a good idea to cook a large boiler.
“I always try other ways, but then I will come back to the same thing,” says a cook writer and food influencer Satu Koivisto Satu Koivisto from their tomato sauce.
Koivisto’s tomato sauce can be said to be the best in the world.
Tomato sauce is perfect for everything. In the Koivisto family, it is eaten with spaget as such, but also in many other foods:
– I roast the eggplant slices in the oven, put them in the pan alternately with the tomato sauce and cover with parmesan grates, which forms Melanzane under Parmigia, Koivisto says Satu Koivisto Satu Koivisto in their blog.
Tomato sauce is suitable for lasagna, gnocchi dish or pizza.
– When this miracle is in the freezer, the delicious food is almost ready. You can well halve the instruction, but I strongly recommend making the whole sats if you just have a freezer.
Koivisto tomato sauce tips:
1. Big boiler
Always make tomato sauce a big satin as it can be frozen.
By the way, it is not advisable to cook the tomato sauce to be stewed in a small sauce, as the sauce tends to splash.
2. The holy trio
The core of the Koivisto tomato sauce is the Italian soffit, that is, the holy trio of yellow onion, carrot and celery.
– Without onion, it feels difficult to cook any food. Carrot brings sweetness to the sauce, celery depth. Even if you deeply hate the celery, I encourage you to try, Koivisto advises.
He urges him to bake the trio until the pieces begin to stick to the bottom of the boiler and the onion is completely fragile (properly baked but not brown).
3. Herbal stems
If there are soft herbs in the refrigerator, such as leaf parsley, basil, coriander, chopping them and adding a boiler to the trio.
Herb stalks sink nicely into the sauce, bring a lot of flavor and by no means throw them away.
4. Garlic, always
Koivisto has sometimes heard that both onions and garlic do not need the same food. For this advice, he can only laugh and say that don’t follow it.
– When the onion, carrot and celery are frying into iron, I move them to the edges of the saucepan and make a space on the garlic. I add a drop of oil, add chopped garlic and bake it for a moment alone before mixing it with other ingredients.
5. A jar tomato is the best
As a tomato, you should use a canned can tomato.
Koivisto preferably used whole preserved tomatoes or cherry tomatoes, but the praised tomato is also well suited.
– Even the tomato crush happens, although for some reason it may be sharper. I cancel the tomatoes into a saucepan and rinse the jars with water. If I use whole tomatoes, I will beat them smaller on a wooden spatula, Koivisto writes in his blog.
6. Dried or fresh
Koivisto always seasons the sauce with herbs. If not fresh, the dried ones are also good.
Put the dried herbs in a saucepan with the tomato spill at the beginning of the stew. Koivisto usually uses oregano and thyme of dried herbs. Fresh herbs Koivisto adds to the boiler at the very end of the stew. He often uses basil for fresh, but the leaf parsley and coriander are also well suited.
7. Allow to brew in peace
The sauce should simmer at a low power without the cover for an hour.
Here is also a place of danger. It is not advisable to mix the sauce in the middle of everything, because then the tomato sauce flies from the boiler around the kitchen.
The sauce may be thick and condensed as it can always be thinned.
8. Use a rod blender
Finally, drive the sauce flat with a rod blender, season with salt and black pepper.
If the sauce tastes sharp, add a little sugar.
9. Fast cooling
Finally, lower the sink into full cold water and lift the pan into a water bath to suddenly cool.
Koivisto freezes half of the cooled sauce, and he leaves half to eat over the week.
Tomato sauce
4 medium -sized bulbs
2 big carrots
2 stems of celery
3 garlic cloves
3 tbsp oil
2 prk (à 400g) whole tomatoes, praised tomato or tomato crush
3 dl water to rinse tomato jars
2 teaspoons dried oregano or 1 teaspoon dried thyme or 1 dl of chopped fresh basil or 1 dl of chopped fresh leaf parsley
1 teaspoon of salt
A few rounds of black pepper from the mill
(1 teaspoon of sugar)
1. Peel and chop the onions. Wash the carrots thoroughly and chop, they are not forced to peel. Rinse and chop the celery. Peel and chop the garlic nails.
2. Lorauti oil into a saucepan and add onion, carrot and celery. Simmer in peace until the onions have become iron, about a quarter.
3. Move the other vegetables to the edges of the boiler and add a drop of oil to the center if necessary. Add the garlic and bake for a couple of minutes, stirring before mixing the garlic with other vegetables.
4. Add the tomato adhesives. If you use whole tomatoes, beating them with a wooden spatula. Rinse the tomato jars with water and add water to the saucepan. If you use dried herbs, add them to the saucepan. If you use fresh herbs, chop them, but add only at the end.
5. Simmer the sauce over a mild heat for an hour. Add fresh herbs to the saucepan at the end of the stew.
6 Finally, puree the sauce evenly with a hand blender and season with salt and black pepper. From countries. If the sauce tastes acidic sharp, add sugar.
7. Cool and freeze half, storage half in the refrigerator (glass) in the box.
Help: Satu Koivisto
