Difference between revisions of "Spicy tomato sauce for pizzas (TM)"
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|description=This sauce is excellent for pizzas, but can also be used with pasta. TM31 users may need to reduce the ingredient. | |description=This sauce is excellent for pizzas, but can also be used with pasta. TM31 users may need to reduce the ingredient. | ||
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Revision as of 18:14, 29 December 2014
_Thermomix_TM5.jpg "Difference between revisions of")
This sauce is excellent for pizzas, but can also be used with pasta. TM31 users may need to reduce the ingredient quantity, although temperatures are for TM31s
Ingredients
Ingredients
- Garlic to taste, separated into cloves and roots removed
- 3 red onions, peeled and quartered
- 1-2 Scotch bonnet chillies
- 40g butter
- 70g olive oil
- 2 teaspoons sugar
- ½-1 teaspoon salt
- 270g red wine
- 30g sherry vinegar
- 3 tablespoon tomato purée
- 1.2kg tomatoes, roughly chopped (cherry tomatoes can be left whole)
- 2 tablespoons dried oregano
- 60g Parmesan cheese, cut into 2-3 chunks
- Salt and freshly ground black pepper to taste
Method
- Add the garlic 5 secs / Speed 4 / Reverse blade. Remove skin from bowl.
- Add the onions, chilli(es), butter and olive oil 4 seconds / Speed 5 and push down the inside of the bowl.
- Add the sugar and the salt 25 minutes / Temp Varoma / Speed 2 / MC Off
- Scrape down bowl and continue for a further 10 minutes, but using Speed 2½ - 3
- Add the wine and sherry vinegar 10 minutes / Temp Varoma / Speed 2½ / MC Off
- Add the tomato purée, tomatoes and oregano 35 minutes / 100° / Speed 1½
- Note for TM5 users: 10 minutes / Temp 105°, then 25 minutes / 98°
- Add the cheese 30 seconds / Speed 10
- Season, then 15 minutes / 100° / Speed 2 / MC Off
- Allow to cool before refrigerating.
Recipe source
- Adapted for Thermomix from Jerry's recipe for pizza sauce