Cook quick tomato sauce in stock
Quick tomato sauce simply made from our own harvest:
Every year I harvest several tomatoes from my own vineyard. I always boiled it then; previously, however, only quenched in hot water for skinning, etc. In addition, the sauce was always very watery due to the water contained. And who cooks his t-sauce for a few hours? Then, by chance, I found out the following sequence:
The sequence
When tomatoes are full, wash the tomatoes, cut out the stalk (let it turn on cocktail tomatoes) and freeze. Then take out on occasion, let it thaw in a colander (possibly overnight) and skin; it works wonderfully and fast.
When thawing, the water drains from the tomatoes and the sauce gets pretty thick. The skinned tomatoes are immediately added to the Thermomix (or use a blender), mashed and boiled for a few minutes. Then maybe spices and herbs and hot in glasses.
The sauce we enjoy all winter to noodles, pizza, etc. Very delicious!
