caprice23
I rolled up half of the norm today. What deliciousness !!! I will definitely do more! I only put in more salt and sugar, but I wanted to reduce the vinegar. But that's a matter of taste
Stuffed with basil, Italian herbs, mmmmm .... Very tasty!
Natalia K.
Quote: caprice23
Rolled up half the norm
caprice23, Natasha, how many jars came out?
caprice23
Natalia K., Natul, all my jars are different. Well, I think about 4 liters turned out.
September
And I came with a huge THANKS for the recipe! Did half of the norm. Tomatoes 50/50. I have not only cream, but what is ugly. : D For mashed potatoes, chopped the tomatoes coarsely, boiled a little until transparent juice was released, collected it, blended the rest. This is to save time (preparatory labor). Brown sugar is over, made from regular caramel. Everything else is prescription. I use apple cider vinegar. From greens - a little parsley, most of the basil. The sauce is delicious! I make a blank where a lot of parsley is put, but here the main one, not by quantity, but by importance, is basil. A completely different shade and aroma. If this year it will not turn out to make another portion, I will definitely repeat it next year. She took the recipe to the collection "Constants and Lovers". Thank you!
Wiki
Made a sauce today, half a serving. Barely fit in a multicooker, you still need a larger pan. I added a teaspoon of ground cayenne pepper.
The smell and taste are very attractive even when hot, the cold taste has not yet been possible - as luck would have it, everything went into the jars, not even a teaspoon was left.
Lena, thanks for the recipe!
Elya_lug
Fofochka, thanks for the recipe. I made half a portion twice. There was not much grape vinegar, I added homemade apple-apricot vinegar, and then a couple of tablespoons of thick balsamic vinegar. I read that oregano is required in Italy, and added it. The second serving was made more garlic and spicy. And I took lemon and purple basil, I did not notice the difference in taste. I liked the sauce very much, left a jar in the refrigerator, it goes well with everything.
Wiki
Today I could not stand it and opened one can (why did I close everything clean up at all?)
The sauce is the bomb! I'll also make a full portion, maybe not even one.
I highly recommend it!
caprice23
This is the third time I've rolled this sauce in the last two weeks
Well, delicious!
Fotina
I made half a portion of the sauce - about 3.5 liters output. I added one rather big hot pepper without seeds. Sharp, tasty. True, it turned out "and the rest - according to the recipe": I didn't have enough salt, I added a little more salt. Then it seemed sour, although the vinegar was reduced. Apparently, tomato paste is good)). So I added more sugar.

Now I want to make half a portion with mushrooms. I have dried chanterelles. Can I use them? How? Grind into powder? Or boil and grind? Add powder in the first step? Or buy fresh? Oyster mushrooms or champignons. But they will give extra water. Fry separately? Girls, please advise!
Oroma
Fotina, well, I have the same sensations: I don't have enough salt and it seems sour. Every time I think, what if you don't put vinegar at all? But, maybe a lot of work is invested, I'm afraid to experiment. I perfectly understand that all these are individual taste preferences. And in general, the sauce, as I already wrote, is beyond praise. Thanks again to the author!
Marika33
Fotina, Sveta, I ground the dried mushrooms into powder and added them to the prepared sauce, letting them just boil. If you boil for a long time, I think all the mushroom aroma will disappear there.
And yes, I don't even add apple cider vinegar, tomatoes are a preservative here.
Oroma
marika33, Marin! That is, the sauce will stand in rolled jars even in the room? I have no basement.So I want to do it without vinegar! And scary!
Svetta
Olga, I store tomatoes rolled up completely without vinegar and lecho without vinegar in my apartment (recipes are in my profile). So those are tomatoes, and this is a concentrated sauce! Of course, it will stand, there is tomato juice and nothing.
Do it boldly.
Oroma
svetta, Light! I also make lecho without a drop of vinegar. I don't remember about tomatoes. I haven't twisted them for two years. Nobody eats. Thanks for the advice. On the next visit I will make the sauce without vinegar and we will see
Marika33
Olga, and you make ketchup, do you add vinegar to it? Tomatoes are a preservative. I never add vinegar where there are tomatoes. Well, add apple, permissible, but why do you need chemistry?
We have all the blanks in the basement, but it's warm, not deep. It's only cold there in winter. Cucumbers explode sometimes, but that's because I don't like them
L
Quote: Oroma
That is, the sauce will stand in rolled jars even in the room? I have no basement. So I want to do it without vinegar! And scary!
Olga, Oroma, Will stand, did it last year, we can't let anyone see vinegar, part was stored in the garage, part in the apartment, everything is fine!
(I learned from Sveta Svetta))))), for which I also thank her very much. And I also store lecho without vinegar in my apartment))).
Thanks to the author, this year I repeat, he just flies away with us.
Marika33
Olya, I also make matbukha without vinegar, and it is similar with this recipe. It seems that there is no vinegar in the recipe. Therefore, I think that he is not needed here at all.
Oroma
marika33, Marin! I don't think I ever made ketchup. I did Matbuhu a couple of years ago. The first time I always do it, strictly following the recipe. And then I start thinking what I like and what I don't. The family was not delighted with matbukha. But Alya Dolmio took root and suits everyone. And in pasta, and in pizza and just when cooking meat, for example. And as a sauce, of course
Marika33
Olya, we all like matbukha too. I do a lot of it too. There, baked peppers give a special taste.
We now have a new feature of attaching a tomato, my work has not yet reached the children, but my husband and I like it.
Wiki
I have already made a myriad of Dolmio sauce and am still making it. I removed the vinegar, put the full amount of sugar and salt into half a portion of the remaining ingredients, that is, 4 kg of tomato - 2 tbsp. l. salt without a slide and 200 g of sugar.
Elya_lug
And it seems to me that it is vinegar that gives the right taste to the sauce. I tried it along the way and was disappointed with the taste of tomato and fried onion. It reminded me of the usual gravy that used to be made at home, before any ketchup and sauces. But when I added grape and apple-apricot vinegar, and also real balsamic, the taste changed dramatically and blossomed with colors. Probably the addition of regular vinegar both gives acid and does not greatly affect the taste, so everyone decided to remove the vinegar altogether. In some recipes, dolmio saw that it was not vinegar that was added, but lemon juice, which, in addition to acid, possibly enriches it with a citrus flavor.
Fotina
I have good vinegar, apple cider Kukhe, but still sour. Maybe, really, try lemon juice?
My sauce broke off today - I forgot to buy basil, but I didn't want to go with the dried one. Although last time I added a tablespoon with a slide of dried green to a good bunch of fresh purple. I'll cook tomorrow.
And for the balsamic - thanks. There is no vinegar now, but there is Kotani sauce. I'll add it too.
Lyusenka
Fofochka, Lena, I came with gratitude!
I did 1/2 of the norm today, from gag only dry Italian herbs and hot red pepper.
It turned out 6 jars of 0.5 and another 200 grams.
The latter, still warm with a purr, were destroyed by a family with a shaved mackerel.
The sauce is gorgeous! The husband loves this sauce and buys it quite often. Ready to eat it with anything and without everything too.
Next weekend I will cook some more, possibly with mushrooms.
Since they ate it still warm, I will not say anything about the final taste.
But I liked the warm one too!
Thanks to the author!
Fotina
How delicious it is !!!
I didn't think that homemade sauce could be like that.Because I haven't cooked sauces before)) Except for mayonnaise.
I am sorry that I was wrapped up, and did not reach the mushroom, only the version with basil was made. Definitely - in the piggy bank of recipes!
Marika33
Svetlana, I don't have fresh mushrooms, I add powder from dried ones. It turns out delicious and different sauce. I guess by opening the can you can add it to make a mushroom sauce.
Elya_lug
Oh, we also sentenced the jar the other day. Very tasty, the sauce is infused and even better than a month ago.
dana77
We have been preparing a full portion for the second year. The sauce is great.
And I like the volume, one evening to be carried - enough for the whole season.
True, this time I didn't have enough strength to win the recipe in one evening after work. All the same, the volume is large.
Therefore, I broke it into two days. The first one worked out tomatoes. I cleaned it, cut it, pierced it with a blender and boiled it down.
And the next day I added all the components and closed it.
Worth it.
Maybe someone can use the idea to split it into two days.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers