A delicious homemade tomato sauce with seasonal tomatoes for your pizzas: guaranteed success. Why make it difficult to peel them, remove the seeds while the thorny does it for you effortlessly and quickly.
The pricker or tomato press is the essential utensil during the full season of tomatoes to enjoy their flavor all winter by making sauces and coulis. The thorn machine will simplify your work. With a turn of the crank or with a single push (for an electric model) the skin and seeds are quickly separated from the pulp. Pulp that you can then decorate according to your desires for your pasta or your pizzas. She will do you the same service for your jellies, jams, chestnut cream ...
We are entering the tomato season, take advantage of it! They are tasty, sun-kissed, make sauces or coulis for your pasta but also for your pizzas.
If you have the opportunity to acquire crates from local producers or have generous tomato plants in your garden, do not be held back in your urge to make tomato sauce in quantity. It is true that the preparation of these fruits can be tedious: peel, remove the seeds, go to Chinese ... A thorny machine will do you this great service by doing this work for you. You can easily pack pounds and have a delicious sauce full of summer flavors available all year round.
If your tomatoes are firm, it is better, they will release less water and you will get a nice pulp. Your sorted tomatoes, those damaged apart, wash them then pass them directly to the seed plant. The skin and seeds rejected on one side, you can collect the pulp and the juice coming out of the cone on the other in the container that you will have placed below.
All you have to do is prepare your coulis.
How to prepare a tomato coulis?
Ingredients per kilo of tomatoes
1 kilo of tomatoes
3 shallots
2 cloves garlic
Olive oil
1 tablespoon of oregano
1 bunch of fresh basil or, failing that, 1 tablespoon of dehydrated basil
1 teaspoon of powdered sugar (depending on the acidity of your tomatoes)
Salt
Pepper
How to make the coulis
Prepare your sauce by searing the shallots and garlic cut into thin strips in olive oil. Then add your tomato pulp and herbs. Add salt and pepper. Cover your pot with a lid that has one or more holes to let the steam escape. Simmer for 3 hours, stirring occasionally. Taste and readjust the seasoning if necessary. If it seems acidic, add the powdered sugar. Your sauce must reduce, thicken. Stop cooking when the consistency is right for you.
For "a little extra something" add for example a few fennel seeds or replace the salt with soy sauce.
To store it, freeze it or put it in jars and sterilize it for 1 hour at 100 ° C.
Fill up on the sun!
>>>> All about the prickles.
