Best Idea to Serving Extraordinary "Fill your freezer" Tomato Sauce #vegan #easyrecipe
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We hope you got benefit from reading it, now let's go back to "fill your freezer" tomato sauce #vegan #easyrecipe recipe. To cook "fill your freezer" tomato sauce #vegan #easyrecipe you need 10 ingredients and 5 steps. Here is how you cook that.
To cook an extraordinary "Fill your freezer" Tomato Sauce #vegan #easyrecipe, here are the materials needed:
- You need 500 g of tomatos.
- Provide 2-3 of garlic cloves, crushed (you can also use smoked garlic paste).
- Take 1 tablespoon of dried basil, or chopped fresh basil.
- Use 1 tablespoon of dried oregano.
- Provide 1/2 table spoon of ground ginger (or 1 cm fresh ginger root, peeled and chopped).
- Prepare 1 table spoon of dried thyme.
- Prepare 1 of tables spoon dried parsley or chopped fresh parsley (stems only are ok).
- You need 1 table spoon of olive oil, ghee or butter.
- You need 1 pinch of chilli powder (optional). You can use 1 fresh red chilli if you like it hot.
- Use to taste of salt and pepper.
After readying the materials, next you are good to make your tasty "Fill your freezer" Tomato Sauce #vegan #easyrecipe by following the instructions on this section:
- Heat up olive oil / ghee / butter on medium heat and add garlic. Fry until garlic starts to get golden to bring out the taste..
- Add roughly chopped tomatoes and all the herbs and cook on medium heat until tomatoes let the liquid out and their skin starts to peel off. Typically about 15-20 minutes. If you would like a more liquid sauce, you may need to add a bit of water..
- If you are using fresh leafy herbs (parsley, basil) add them at the end to food processor rather than cook them - the sauce will be more fresh and aromatic this way..
- Let the mixture cook a bit and put in food processor. Blend to desired consistency. Taste the sauce and add other spices / herbs as desired..
- Use within 2 days of freeze, and pull out when needed in other recipes..
Recipe : "Fill your freezer" Tomato Sauce #vegan #easyrecipe
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