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Dada a abundância súbita de tomates decidi fazer um molho de tomate assado para conservar. O molho é delicioso e muito versátil, pode ser usado em bases de outros molhos, com pasta, em pizzas etc.
Se pasteurizado o molho pode durar até pelo menos um ano. Exactamente há uma ano atrás fiz esta receita; abri o último frasco há umas semanas e estava perfeito!
Ingredientes para 4 frascos de 250ml
2 kg tomates maduros
1 cebola grande
4 dentes de alho
um raminho de alecrim
um raminho de tomilho
um raminho de óregãos
1 c.chá piri-piri
1 c.sopa de açúcar
azeite
3 c.chá de sal
Preparação
Pré aquecer o forno a 180ºC. Cortar todos os tomates ao meio, em seguida coloca-los num tabuleiro do forno, com a face cortada para cima. Cortar a cebola e o alho em tiras grosseiras, distribuir por cima dos tomates.
Salpicar tudo com açúcar e temperos, regar com um bocadinho de azeite.
Assar no forno durante uma hora. Retirar do forno e reduzir tudo a puré com um passevite ou até mesmo um passador de rede.
Colocar num tacho e adicionando a sal, mexer bem e esperar que comece a ferver.
Entretanto esterilizam-se os frascos no forno a 160ºC durante 10-15 min.
Colocar também uma panela grande ao lume com água a ferver.
Com um funil largo enchem-se os frascos, tapando de imediato, atenção para não se queimarem!
Colocar um pano de cozinha dobrado no fundo da panela com água fervente. mergulhar os frascos bem fechados um a um. Pasteurizar durante 15-20 min. Cuidado ao retirarem os frascos da água a ferver.
Guardar num local fresco, abrigado da luz do sol.
Validade pasteurozado: 1 ano.
Guardar num local fresco, abrigado da luz do sol.
Validade pasteurozado: 1 ano.
Fonte: baseado em receita do livro Preserves de Pam Corbin.
English version
It's kind of a long story but the fact is I got loads of tomatoes from the dumpster. Yes, from the trash; have you heard of dumpster diving yet?
It is incredibly shocking getting to know how much waste exists in our consumerist society. And I am not just talking about the food waste in our homes, but in the markets, restaurants, supermarkets and even straight out from the farmers! Sadly I realize that hunger only exists because food is not evenly distributed!
If you would like me to approach this subject more into detail please leave a comment bellow or on my facebook page.
With such an abundance of tomatoes I decided to make some roasted tomato sauce for canning. This sauce besides delicious is incredibly versatile, you can use it as a base sauce; in pasta; pizza etc, etc.
When pasteurized this sauce can last at least a year. Exactly a year ago I made a batch of this sauce, I ended up opening the last jar a week ago, it was still perfect and gorgeous!
English version
It's kind of a long story but the fact is I got loads of tomatoes from the dumpster. Yes, from the trash; have you heard of dumpster diving yet?
It is incredibly shocking getting to know how much waste exists in our consumerist society. And I am not just talking about the food waste in our homes, but in the markets, restaurants, supermarkets and even straight out from the farmers! Sadly I realize that hunger only exists because food is not evenly distributed!
If you would like me to approach this subject more into detail please leave a comment bellow or on my facebook page.
With such an abundance of tomatoes I decided to make some roasted tomato sauce for canning. This sauce besides delicious is incredibly versatile, you can use it as a base sauce; in pasta; pizza etc, etc.
When pasteurized this sauce can last at least a year. Exactly a year ago I made a batch of this sauce, I ended up opening the last jar a week ago, it was still perfect and gorgeous!
Ingredients for 4 jars of 250ml
2 kg tomatoes
1 big onion
4 garlic cloves
a sprig of rosemary
a sprig of thyme
a sprig of oregano
1 tsp of chili flakes
1 tbsp of sugar
olive oil
3 tsp salt
Methode
Preheat the oven at 180ºC. Cut all the tomatoes in half, placing them in a baking tray with cut side up.
Cut the onion and garlic in chunks, scatter on the top of the tomatoes. Sprinkle everything with sugar, spices and a drizzle of olive oil.
Roast for an hour.
Cut the onion and garlic in chunks, scatter on the top of the tomatoes. Sprinkle everything with sugar, spices and a drizzle of olive oil.
Roast for an hour.
Remove from the oven and turn everything into a puree either using a passevite or forcing it through a sieve.
Place the fragrant puree on a cooking pot, bring it to a simmer, add the salt and more spices if desired.
Meanwhile sterilize your jars in the oven at 160ºC for about 10-15 min.
Also fill a big cooking pot the water and bring it to a boil.
Using a wide-mouth funnel fill all sterilized jars with the yummy sauce. Place the lids on and screw tightly.
If your water is already boiling place a folded tea towel in the bottom of the pot. Now gently submerge all the jars in the boiling water. Pasteurize for 15-20 min. Be careful while removing the jars out of the boiling water!
Place the fragrant puree on a cooking pot, bring it to a simmer, add the salt and more spices if desired.
Meanwhile sterilize your jars in the oven at 160ºC for about 10-15 min.
Also fill a big cooking pot the water and bring it to a boil.
Using a wide-mouth funnel fill all sterilized jars with the yummy sauce. Place the lids on and screw tightly.
If your water is already boiling place a folded tea towel in the bottom of the pot. Now gently submerge all the jars in the boiling water. Pasteurize for 15-20 min. Be careful while removing the jars out of the boiling water!
Store in a cool dry place, away from the sunlight.
Keeps for a year when pasteurized.
Keeps for a year when pasteurized.
Source: based on a recipe from the book Preserves by Pam Corbin.
