Pasta, Pizza and such dishes have an important ingredient – tomato sauce ! This seemingly simple sauce can enhance the flavour of pizza or pasta considerably. Home made sauce can be healthier and tastier than most of the commercially available ones. Some of the commercial ones have preservatives.
I have described the procedure with and without oven so that everyone can try it out. I have tried both. They taste good and you can’t tell the difference.
- Blanched roma or bangalore tomatoes – five medium size (fully ripened)
- Chopped red onion – four tblsp
- Chopped garlic – one tblsp
- Dry basil – half tsp
- Dry oregano – big pinch
- Pepper powder – one-fourth tsp
- Chilli powder – one-fourth tsp
- Salt – to taste
- Olive oil – two tblsp
- Lime juice – one tsp
Procedure without oven
In a sauce pan add olive oil, red onions, oregano, basil and garlic. Fry until onions are soft. In a food processor add blanched tomatoes, pepper powder, salt and fried onion mixture. Make a puree. Filter the puree. On medium flame, add olive oil, the filtered puree, lime juice and chilli powder in a pan.
Mix it and cook for 10 to 15 mins (until the sauce thickens). Cool it and store in a sterilized jar.
Procedure with oven
Tip : For easy cleaning , I always cover the tray with aluminium foil.
Pre heat the oven to 350 degrees. On an oven proof tray, spread chopped tomato (cut tomato into half), sprinkle onions, pepper powder, red chilli powder, oregano, basil, olive oil salt and garlic. Bake for 30 mins or until tomatoes are soft.
Cool it and make a puree. On a medium heat, add puree, lime juice. Mix it and cook for 10 to 15 mins (until the sauce thickens). Cool it and store in a sterilized jar.
Makes almost two cups
Store in refrigerator, good for 20 to 30 days. Don’t use wet spoons when serving. For best results, store the sauce in several small containers so that each contains only the right serving portion.