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| Foto da ApoFruit.it |
1 kg di pomodori ben maturi
1 grossa cipolla
2 carote
2 coste di sedano
1 peperone
2 spicchi di aglio
peperoncino
salvia, prezzemolo, basilico, alloro, cannella, 1 chiodo di garofano (se piace)
3 dl di aceto bianco
2 cucchiai di zucchero di canna
Olio e sale
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| Foto da ButtaLaPasta.it |
Come dicevo in apertura questa salsa si può anche conservare nei barattoli: sarebbe buona cosa, infatti, prepararla in piena estate quando le verdure sono al meglio, per poi consumarla nelle fredde giornate invernali quando il bollito misto si consuma volentieri...... ma ciò non toglie che sia comunque una salsa appetitosa anche fredda in estate, per accompagnare la carne e le verdure grigliate durante un barbecue!!!
red sauce for meat
This particular sauce comes from Piedmont, not only to accompany the stew (and Piedmont are great teachers) as well as grilled meat or anything that season with the most American ketchup ..... We can also store in sterilized glass jars all for about forty minutes !!!!! Fantastic ......
INGREDIENTS:
1 kg ripe tomatoes 1 large onion 2 carrots 2 stalks of celery 1 pepper 2 cloves of garlic chilli sage, parsley, basil, bay leaves, cinnamon, 1 clove (if desired) 3 dl white vinegar 2 tablespoons brown sugar Oil and salt
Do coarsely chopped dried tomatoes in a pan where you will add one at a time: the onion pieces, carrots in slices, minced garlic, diced celery, bell pepper into strips and freshly chopped herbs. Mix with the chilli according to your liking and a couple of tablespoons of extra virgin olive oil: you go on a low flame for about forty minutes. Then add the brown sugar and vinegar and continue cooking to light the flame for a couple of hours. Always check that the sauce is consumed too much and turn occasionally. After the cooking time, pass through a sieve, season with salt and serve hot.
As I said in opening this sauce you can also store them in pots: it would be good, in fact, prepare it in summer when the vegetables are at their best, and then eat it on cold winter days when the boiled meat is consumed willingly ...... but the fact remains that it is nevertheless a tasty sauce too cold in summer, to accompany the meat and vegetables grilled over a barbecue!
INGREDIENTS:
1 kg ripe tomatoes 1 large onion 2 carrots 2 stalks of celery 1 pepper 2 cloves of garlic chilli sage, parsley, basil, bay leaves, cinnamon, 1 clove (if desired) 3 dl white vinegar 2 tablespoons brown sugar Oil and salt
Do coarsely chopped dried tomatoes in a pan where you will add one at a time: the onion pieces, carrots in slices, minced garlic, diced celery, bell pepper into strips and freshly chopped herbs. Mix with the chilli according to your liking and a couple of tablespoons of extra virgin olive oil: you go on a low flame for about forty minutes. Then add the brown sugar and vinegar and continue cooking to light the flame for a couple of hours. Always check that the sauce is consumed too much and turn occasionally. After the cooking time, pass through a sieve, season with salt and serve hot.
As I said in opening this sauce you can also store them in pots: it would be good, in fact, prepare it in summer when the vegetables are at their best, and then eat it on cold winter days when the boiled meat is consumed willingly ...... but the fact remains that it is nevertheless a tasty sauce too cold in summer, to accompany the meat and vegetables grilled over a barbecue!
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