Tomato sauce (PC): Difference between revisions
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|title=Tomato sauce | |title=Tomato sauce, British recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#sauce #parsley #tomatoes #garlic #onion #pressurecooker #boil #vegetablestock #frozen #chillies #boiledorsimmered | ||
|description= | |hashtagrev=032020 | ||
|description=A new pressure cooker arrived yesterday, so this easy sauce is ideal for giving it a trial run | |||
}} | }} | ||
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A new [[Pressure cooker|pressure cooker]] arrived yesterday, so this easy [[Sauce|sauce]] is ideal for giving it a trial run. I also have a nice large box of English [[Tomatoes|tomatoes]] at my disposal. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 538 | |||
|PortionCalories = 13 | |||
|DatePublished=11th June 2014 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = Makes | |Servings = Servings: 40 - Makes 1 litre of tomato sauce | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = | |TotalTime = 25 minutes | ||
|PrepTime = | |PrepTime = 10 minutes | ||
|CookTime = | |CookTime = 15 minutes | ||
|Image = [[Image:Tomato sauce | |Image = [[Image:Tomato sauce for pizza recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
< | <table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | ||
</ | <tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | ||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Great for making pizza</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Tomoato glut - gone!</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 2 tablespoons [[Balsamic vinegar|balsamic vinegar]] | | 2 tablespoons [[Balsamic vinegar|balsamic vinegar]] | ||
| 1.5kg peeled [[Tomatoes|tomatoes]] (net weight) | | 1.5kg peeled [[Tomatoes|tomatoes]] (net weight) | ||
| [[Tomato|tomato]] purée | | 4 tablespoons [[Tomato|tomato]] purée | ||
| 6 tablespoons chopped [[Parsley|parsley]] | | 6 tablespoons chopped [[Parsley|parsley]] | ||
| [[Vegetable Stock|vegetable stock]] | | 500ml [[Vegetable Stock|vegetable stock]] | ||
}} | }} | ||
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| Add the [[Onion|onion]], [[Garlic|garlic]] and [[Chillies|chillies]] (if using) and sauté until softened. Add all the remaining ingredients except [[Parsley|parsley]]. | | Add the [[Onion|onion]], [[Garlic|garlic]] and [[Chillies|chillies]] (if using) and sauté until softened. Add all the remaining ingredients except [[Parsley|parsley]]. | ||
| Bring to the [[Boil|boil]], stirring constantly. | | Bring to the [[Boil|boil]], stirring constantly. | ||
| Close the lid and bring the pressure up to medium | | Close the lid and bring the pressure up to medium - about 10psi. | ||
| Keep at this pressure for 7 minutes. | | Keep at this pressure for 7 minutes. | ||
| Allow the pressure to reduce naturally. | | Allow the pressure to reduce naturally. | ||
| Line 54: | Line 64: | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Use on [[Pizzas|pizzas]], in [[Pasta dishes|pasta dishes]] or as a general [[Sauce|sauce]] for [[Meat|meat]] or [[Fish|fish]] | Use on [[Pizzas|pizzas]], in [[Pasta dishes|pasta dishes]] or as a general [[Sauce|sauce]] for [[Meat|meat]] or [[Fish|fish]] | ||
===Variations=== | ===Variations=== | ||
Vary the [[Herbs|herbs]], [[Spices|spices]] or other additions to suit the purpose of the [[Sauce|sauce]]. You can use the equivalent weight in tinned [[Tomatoes|tomatoes]] when fresh, ripe ones are out of season. | Vary the [[Herbs|herbs]], [[Spices|spices]] or other additions to suit the purpose of the [[Sauce|sauce]]. You can use the equivalent weight in tinned [[Tomatoes|tomatoes]] when fresh, ripe ones are out of season. | ||
===Chef's notes=== | ===Chef's notes=== | ||
The [[Sauce|sauce]] can be [[Frozen|frozen]] or kept in [[Sterilised|sterilised]], sealed jars or bottles. | The [[Sauce|sauce]] can be [[Frozen|frozen]] or kept in [[Sterilised|sterilised]], sealed jars or bottles. | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
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[[Category:Student recipes]] | [[Category:Student recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/sauce|#sauce]] [[Special:Search/parsley|#parsley]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/garlic|#garlic]] [[Special:Search/onion|#onion]] [[Special:Search/pressurecooker|#pressurecooker]] [[Special:Search/boil|#boil]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/frozen|#frozen]] [[Special:Search/chillies|#chillies]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 16:45, 14 April 2024
A new pressure cooker arrived yesterday, so this easy sauce is ideal for giving it a trial run. I also have a nice large box of English tomatoes at my disposal.
| Tomato sauce (PC) | |
|---|---|
 |
| Servings: | Servings: 40 - Makes 1 litre of tomato sauce |
| Calories per serving: | 13 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 11th June 2014 |
|
Best recipe reviewGreat for making pizza 5/5 Tomoato glut - gone! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 30ml olive oil
- 1 large onion, chopped
- Garlic to taste, diced
- Red chillies, to taste, chopped (optional)
- 2 tablespoons balsamic vinegar
- 1.5kg peeled tomatoes (net weight)
- 4 tablespoons tomato purée
- 6 tablespoons chopped parsley
- 500ml vegetable stock
Method
- Heat the oil in a 5 litre or larger pressure cooker.
- Add the onion, garlic and chillies (if using) and sauté until softened. Add all the remaining ingredients except parsley.
- Bring to the boil, stirring constantly.
- Close the lid and bring the pressure up to medium - about 10psi.
- Keep at this pressure for 7 minutes.
- Allow the pressure to reduce naturally.
- Remove the lid and if desired, boil until the sauce begins to thicken, stirring constantly.
- Stir in the parsley.
Serving suggestions
Use on pizzas, in pasta dishes or as a general sauce for meat or fish
Variations
Vary the herbs, spices or other additions to suit the purpose of the sauce. You can use the equivalent weight in tinned tomatoes when fresh, ripe ones are out of season.
Chef's notes
The sauce can be frozen or kept in sterilised, sealed jars or bottles.
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#sauce #parsley #tomatoes #garlic #onion #pressurecooker #boil #vegetablestock #frozen #chillies #boiledorsimmered