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 Thick Tomato Sauce Recipe
Excellent sauce, really thick, with a bright and very pleasant taste. It will perfectly complement cereal side dishes, baked potatoes, chicken or meat. Yes, and just spread on bread – it will also be delicious!
Course Snacks Ideas, Special Food Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Course Snacks Ideas, Special Food Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Wash the tomatoes and cut them into halves.
    Wash the tomatoes and cut them into halves.
  2. Peel the garlic from the top husk.
    Peel the garlic from the top husk.
  3. Cover the baking sheet with baking paper, put the tomatoes cut up and the garlic head on it (don't pay attention to the pepper in the corner, it was baked for another recipe).
    Cover the baking sheet with baking paper, put the tomatoes cut up and the garlic head on it (don't pay attention to the pepper in the corner, it was baked for another recipe).
  4. Add salt to the vegetables, sprinkle with dried herbs (the Provencal mixture is perfect), and drizzle with a little olive oil.
    Add salt to the vegetables, sprinkle with dried herbs (the Provencal mixture is perfect), and drizzle with a little olive oil.
  5. Place the pan in the oven, preheated to 190 °C, and bake the vegetables for about 45 minutes, opening the oven periodically to let off steam.
    Place the pan in the oven, preheated to 190 °C, and bake the vegetables for about 45 minutes, opening the oven periodically to let off steam.
  6. Put the dried tomatoes in a saucepan with a thick bottom and put on a small fire. (I decided to Tinker a bit and removed the skin from them, but this is not necessary)
    Put the dried tomatoes in a saucepan with a thick bottom and put on a small fire. (I decided to Tinker a bit and removed the skin from them, but this is not necessary)
  7. Peel the garlic, add to the tomatoes, pepper, and pour in the remaining olive oil.
    Peel the garlic, add to the tomatoes, pepper, and pour in the remaining olive oil.
  8. And bring the tomatoes to full readiness.
    And bring the tomatoes to full readiness.
  9. Remove the pan from the heat and chop the tomatoes with an immersion blender. Try the sauce with salt and add sugar to taste.
    Remove the pan from the heat and chop the tomatoes with an immersion blender. Try the sauce with salt and add sugar to taste.
  10. Return the pan to the stove and bring the sauce to a boil (be careful, it "spits").
    Return the pan to the stove and bring the sauce to a boil (be careful, it "spits").
  11. Pour into jars or bottles, turn upside down until completely cool, then put away for storage. You can store it at room temperature, but I will say honestly that I can't confirm this with my own experience, since we ate this sauce in a few days.The consistency of the sauce may vary, depending on the quality of tomatoes. I used tomatoes-cream, and even drained some of the juice from them after baking, and the sauce turned out so that you can put a spoon and eat. Very tasty!Bon appetit!
    Pour into jars or bottles, turn upside down until completely cool, then put away for storage. You can store it at room temperature, but I will say honestly that I can't confirm this with my own experience, since we ate this sauce in a few days.The consistency of the sauce may vary, depending on the quality of tomatoes. I used tomatoes-cream, and even drained some of the juice from them after baking, and the sauce turned out so that you can put a spoon and eat. Very tasty!Bon appetit!
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