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Fresh Tomato Sauce

Trusted.Chef's picture
Ingredients
  Onion 1 Large, skinned and chopped
  Butter 1 Ounce (25 Grams)
  Oil 15 Milliliter (1 Tablespoon)
  Tomatoes 1 1⁄2 Pound, skinned and quartered (700 Grams)
  Tomato paste 30 Milliliter (2 Tablespoon)
  Garlic 1 Clove (5 gm), skinned and crushed
  Bay leaf 1
  Dried oregano/Marjoram 1⁄2 Teaspoon (Leveled)
  Salt To Taste
  Freshly ground pepper To Taste
  Chicken stock 1⁄4 Pint (150 Milliliter)
Directions

Lightly fry the onion in the butter and oil in the uncovered pressure cooker.
Stir in the tomatoes and cook for 2-3 minutes.
Add the tomato paste, garlic, bayleaf, oregano and seasoning.
Pour in the stock, put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bayleaf.
Sieve the sauce or puree it in an electric blender, then return it to the cooker; reheat, uncovered, and reduce slightly so that it has a thick creamy consistency.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
10 Minutes

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