Rochel Roddy’s recipe for winter ketchup

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Now, I’ve used an empty tomato tin as my pen on my desk. Although it seldom contains a pens or pencils that actually work – it’s more like an evacuated lid and coin container – a picture on a tin can, a bright red tomato trio, and whenever it captures my eyes, make me happy. When I opened the kitchen cabinets and saw half a dozen of jars and bottles, their tomato printed label reminded the sun that it was the same feeling that was particularly welcome in January. I found it a relief to take a can of tomatoes from the shelf. This is the size of the palm and the familiar weight, the contents of the stomach are the same, and you are already full.

However, you really need to know about your tomatoes. Like anything else, this means trying and tasting, finding a brand you love and fitting in your pocket. When it comes to canned varieties, I tend to stick to the whole tomato, usually San Marzano, Italy – solid meat, just a little bit of juice. These are never the cheapest, but not the most expensive. Bless Who invented the key, let you roll back the lid, especially to meet the 800 gram jar. When I open one of them, it may be ketchup, which may mean pasta.

There are countless ways to make tomato sauce. However, when I grow up, I think there is only one: my mom used to make sauce, a recipe for Jane Grigson to soften her onions, add a few cans of tomatoes and a bottle of wine and then bubble it Get up until it becomes a baggy coat. On the southern coast of Sicily, my partner, the grandson of a tomato farmer, came up with the smooth salsa basil, his grandmother’s industrial number, the only way. Marcella Hazan told me there are many others in the middle. In the classic Italian cooking essentials she includes 11 tomato sauces, from the simplest to the more complex: smooth or chunky; carrots, celery and onion foundation fried with olive; the other places are not. She shows how bacon, anchovies, butter, boletus, fresh basil and dried oregano can deepen the taste and change the nature of the sauce. She noticed that it is best to make fresh tomatoes and use tin cans (when they are interchanged). Marcella is firm. Follow her recipes, which are learn 11 chords, you can play and improvise seasonally cooking equivalents for each season.

When cold days and dark nights need comfort, my favorite is winter butter and onions. The easiest and most effective backup of any recipe requires only a can of 800g tomato, 100g butter, a half-cut onion and a pinch of salt, plus some weird agitation. This seems alchemy everyday. After 40 minutes, you will taste a rich velvet sauce, taste pure, delicious, soothing and delicious, is one of the best reasons to pull out the tin from the shelf. Take out 500 grams of spaghetti or pasta from the shelf so you can go.

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