Ingredients for Cooking Gravy for Pasta for Winter
- Tomatoes 3 kilograms
- Onion 1 kg
- Vegetable oil 2 cups
- Sugar 1/2 cup
- Salt 4 tablespoons
- Ground red pepper 1/2 teaspoon
- Garlic cloves 3 pieces
- Main Ingredients: Onion, Tomato
Deep pan or pan with a thick bottom, wooden spoon, meat grinder or food processor, kitchen knife, cutting board, ladle, kitchen towels, glass jars with lids, seaming machine.
Cooking gravy for pasta for the winter:
Step 1: prepare the tomatoes.
The big bonus of any tomato sauce is that even illiquid tomatoes are suitable for its preparation. The main thing is to make sure that they are ripe, not spoiled and not rotten. And cracks, scratches and bruised places can simply be cut off.
Rinse the selected tomatoes properly, cut out the seals - buttocks and divide each vegetable into three or four parts, depending on their size. Pass the tomatoes through a meat grinder or chop them using a food processor.
Step 2: prepare the onion.
Peel the onions and rinse them thoroughly with running cool water. Then divide each onion into halves and chop into cubes no wider than 0.5 - 1 centimeter.
Step 3: stew the onion.
Pour the vegetable oil into a deep frying pan and put everything on medium heat. When the fat is warm, pour finely chopped onions into it and reduce the heat. Depending on your preference, you need to cook onions from 30 minutes to 50 minutest. The longer you stew it, the less noticeable it will be in the finished gravy, so choose and decide for yourself. And do not forget to mix.
Step 4: prepare the gravy for pasta.
As soon as the onion is ready, add to it a mass of tomato, twisted in a meat grinder, as well as salt, granulated sugar and ground red pepper. Mix everything properly.
Bring your future gravy to pasta to a boil, and then stew it for another 15 minutes. At the same time, in the process, be sure to taste the vegetables, check to see if you need to add more salt, sugar or pepper.
Per 2-3 minutes before cooking, put in a tomato-onion mass peeled and chopped garlic cloves. Thus, they will give the sauce a bright aroma and taste. If you add garlic earlier, then it will simply boil and lose most of its taste.
Step 5: preserve the pasta gravy for the winter.
Remove the prepared sauce for pasta from the heat and immediately, without letting it cool for a second, pour it into dry sterile heated cans, twist the boiled lids and turn upside down. At the end of the jar you need to wrap it with a kitchen towel and leave it in this form until completely cooled.
Put the cooled gravy for pasta in a closet or pantry for other workpieces; if you did everything correctly, it will be stored without problems.
Step 6: Serve the pasta sauce.
Gravy for pasta is, in essence, a tomato sauce, which, of course, is good not only with pasta. Serve it with meat dishes, and fish, and vegetable. Sometimes, when you want to have a snack very quickly, you can prepare simple sandwiches with gravy, it is quite suitable for this. Why, delicious sauce in the kitchen can always be used!
Enjoy your meal!
- To make it more convenient, I sterilize the jars directly during cooking, simply sending them to the oven and heating it to 100 degrees. Then, when the gravy is ready, you just need to carefully take out one hot jar and fill it. However, it is important to remember that you need to put glass jars in a cold oven, otherwise they will simply crack from temperature extremes.
- Some experienced housewives will probably note that you could add basil or any other seasoning to the gravy for additional taste and aroma. It is at your discretion, act in accordance with your taste preferences.