Basil is an indispensable component of many sauces, without which it is difficult to imagine an impressive list of dishes of Caucasian and European cuisine.
Below we will tell you how to prepare a basil sauce with tomatoes for the winter and describe the nuances of preparation of pesto sauce.
Italian tomato sauce from tomato with basil - recipe for winter
Ingredients:
- ripe tomatoes - 1.5 kg;
- fresh basil - 1 medium sized bun;
- garlic large teeth - 2 pcs .;
- olive oil of the first extraction - 20 ml;
- olive oil refined - 35 ml;
- sugar - 20 g or to taste;
- salt is not iodized large - to taste;
- Italian herbs (optional) - to taste.
Preparation
The basis of the sauce in this case are fresh ripe tomatoes. Immediately before cooking, they must be washed, cross-shaped superficial cuts made on each fruit and placed in boiling water for a couple of minutes. After that, we roll tomatoes with icy water and easily and naturally remove the peel. Then cut each tomato into several pieces. In the saucepan or cauldron we pour the refined and first pressed olive oil, warm it and lay the peeled and sliced large garlic teeth. After the garlic pieces are fried slightly, add the prepared tomatoes to them and let them over moderate heat with frequent stirring until the liquid evaporates approximately twice.
Now add chopped arbitrarily sprigs of basil, salt, granulated sugar and if desired, Italian herbs to taste, extinguish for another ten minutes, then remove from the plate and punched with a submerged blender. If the texture of the sauce at this stage is similar to sour cream, you can only bring it to a boil and immediately begin to unfold on jars. With a liquid consistency, weld the workpiece still, and only after that we pour out on sterile vessels and seal it sealed.
Ideally, you need to put jars with a sauce for natural self-sterilization under a warm blanket, turning the containers with lids down.
The recipe for pesto sauce with basil
Ingredients:
- basil fresh green - 75 g;
- peeled cedar nuts - 35 g;
- large garlic teeth - 2 pcs .;
- Parmesan cheese - 65 g;
- Pecorino cheese - 35 g;
- olive oil of the first pressing - 85 ml;
- salt sea - pinch.
Preparation
Spicy pesto sauce bright green is prepared immediately before consumption and ideally only a marble mortar is used for this. If you simplify your task and simply grind all the ingredients in the blender, then the probability of getting instead of a bright green brown with a color sauce increases because of the rapid oxidation of the basil.
Initially, prepare the cheese chips, letting both types of cheese through a fine grater. Then peeled garlic teeth, green basil and cedar nuts rub with a pinch of sea salt until a green paste is obtained. Now sprinkle the cheese chips, once again rub the mass and bring to the desired texture by adding olive oil.