If you've been following us for a little while now you might remember our tomato sauce. Although it was a big hit, the cooking regulations were too numerous, costly and time consuming to produce it. Today, it is with great pride that I give you our secret recipe.
(for one jar of sauce)
2 cloves of garlic
Italian herb mix (basil, oregano, rosemary, thyme)
Preheat your oven at 230˚C (445℉).
Peel your onions and cut them into fin strips. Add the sliced onions to a large pan or a pot and coat them with olive oil. Heat at medium heat and cover. Stir occasionally.
Cut your tomatoes in half and peel them. Remove the tomato juice as much as you can and put it in a bowl (do not throw the juice or the skin away, we'll come back to them afterwards!!). Place your cut up tomatoes in a dish with the inside of the tomato facing up.
Peel your garlic and place them evenly in the dish alongside the tomatoes. No need to cut them, they will get soft and tender in the oven.
Cover the tomatoes and garlic of olive oil. Add the herb mix.
Cook for 30 minutes.
Combine the tomatoes, garlic and the onions.
The idea behind this decomposed sauce is for you to savor it as you want. Be free to try it with pasta, on some bread as a sort of bruschetta, add it to your salad or mix it and it'll become a liquid tasty tomato sauce. Hot or cold it'll be delicious.
The extra recipe for zero waste
I hope you didn't throw out the tomato juice! Let's not forget we have a zero unnecessary waste policy at embellir. So here comes the embellir tips!
Let's make a gazpacho with the juice and skin of the tomatoes.
Leftover tomato juice
Some lemon juice
2 cloves of garlic
2 tsp. of cumin
Leftover dry bread
Some fresh basil
1 bell pepper
Ice cubes to make it particularly fresh but you can also put in the fridge
Just mix up all the ingredients and adjust to your taste. That's the beauty of the gazpacho, you can make it just the way you like it. You can even rub some garlic on your leftover bread and add them to your gazpacho (little croutons).
Easy as that, you get another dish.
The Embellir team