Tomato sauce a la grecque
Tomato sauce a la grecque
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Tomato sauce a la grecque
Υλικά
- 4 kg ripe tomatoes
- 1 kg cherry tomatoes
- 120 ml olive oil
- 4 garlic cloves
- 2 sprigs fresh basil
- Fleur de sel
- Freshly ground black pepper
Εκτέλεση
Remove the stems from the tomatoes and blanch them in boiling water for 1–2 minutes. Remove them from the water, immediately cool them in cold water, and peel them.
Follow the same process with the cherry tomatoes. Blanch them for approximately 1 minute, cool them, and remove their skins.
Finely chop the tomatoes with a knife, without removing the seeds or their juices. Chop the cherry tomatoes as well.
Heat the olive oil in a large ovenproof pot. Slice the garlic cloves, add them to the pot, and allow them to gently infuse the olive oil without letting them brown.
Once the olive oil has absorbed the aroma of the garlic, remove the garlic slices and add the chopped tomatoes and cherry tomatoes.
Add the basil sprigs, fleur de sel, and freshly ground black pepper. Stir and bring the sauce to a boil.
Cover the surface of the sauce with parchment paper and place the lid on the pot.
Transfer the pot to a preheated oven and cook at 180°C (356°F) for approximately 1 hour 30 minutes, until the tomatoes become rich and mellow and the sauce is lightly glazed while still retaining some moisture.
Remove the pot from the oven and discard the parchment paper and basil sprigs.
Using a ladle, pass the sauce through a fine sieve, pressing firmly so that all the tomato juices and flesh pass through, creating a smooth and delicate sauce.
The tomato sauce is ready to be used as a base for a wide variety of recipes.
• Choose ripe, aromatic seasonal tomatoes, as their quality determines the flavor of the sauce.
• Slow cooking in the oven with the lid closed and parchment paper covering the sauce allows the tomatoes to gently cook in their own juices and enhances their natural sweetness.
• This à la grecque sauce is a pure, authentic tomato base, without unnecessary additives, evoking the flavors of Greece and summer.
• It is ideal with fresh pasta and makes an excellent base for braised meats in tomato sauce, Greek vegetable dishes, as well as fish plaki or fish cooked in tomato sauce.
• Once completely cooled, transfer the sauce into clean, sterilized jars, cover the surface with 2 tablespoons of olive oil, and store it in the refrigerator for up to 15 days.
