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Tomato
Sauces Basic Recipes
Tomato
Sauce Recipe
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Tomate
Origin (Licopersicon esculentum)
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Inglés
Love apple/Tomato
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Francés
Tomate/Pomme d’amour
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Alemán
Tomate/Liebesapfel
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After
the potato is the most widespread in solanaceous world. The
first crops appeared in Mexico since the conquest of the
Spaniards brought the plant and the fruit to Europe in the
sixteenth century.
It took 200 years before the Europeans accepted as a vegetable
and ornamental fruit that was toxic to them.
In Europe, countries that are grown Italy, Spain, Turkey, Greece
and Bulgaria. Greenhouse cultivation in the Netherlands and
Belgium
Currently the largest U.S. producers are Russia, China and
Egypt.
The most popular are the round or convex.
The color is taken from the carotene and lycopene. The light
color and accentuate the extreme temperatures reduced. Its
flavor is connected between the proportion of sugar and acids.
Taken from
Free Wikipedia
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Ingredients:
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Yield:
4
kgs or 8 4/5 pounds |
English
Measures |
Mise
en Place
in
Net |
Ingredients
in
Net |
|
Ingredients |
Amount |
Units |
Amount |
Unit |
% |
|
Ripe
tomatoes, fresh, peel poached and seedless |
8
4/5 |
pounds |
4 |
kgs |
96.04% |
|
Olive
oil or Butter or Margaine |
3
1/2 |
ounces |
100 |
grs |
2.40% |
|
Clean
and fine chopped garlic |
1 |
ounces |
30 |
grs |
0.72% |
|
Clean
Parsley |
2/3 |
ounces |
20 |
grs |
0.48% |
|
Table
Salt |
1/3 |
ounces |
10 |
grs |
0.24% |
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White
Pepper ground |
1 |
pinch |
2 |
grs |
0.12% |
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Total |
|
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4162 |
grs
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100% |
Method
of Preparation:
-
Place
tomatoes in casserole or pot with olive oil or butter or margarine,
-
Let
simmer few minutes, add salt, pepper, garlic and parsley.
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Cover
the casserole or pot and let cook for 35 minutes over low heat,
-
Sieve
and store in a bowl or covered stainless steel container
Equipment
and utensils to prepare the recipe
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Stove |
Casserole
or pot |
Kitchenspoon |
Strainer |
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Choppingboard |
Knife |
Stainless
Steel container |
spatule
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NEVER
BLEND THE TOMATOES SAUCE BECAUSE ITS COLOR BECOMES ORANGE |
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