Sauce &171;Dolmio&187; at home for winter
If you love Italian cuisine, then this recipe is especially for you. I suggest cooking a delicious Dolmio sauce for the winter, which is perfect for pasta, pizza and lasagna. Homemade dolmio is the best alternative to store-bought sauces!
Ingredients
- Tomatoes (cream) – 4 kg
- Onion - 500 g
- Garlic - 1 head
- Basil - 1/2 beam
- Parsley - 1/2 beam
- Tomato paste - 225 ml
- Vegetable oil - for frying
- Grape vinegar - 100 ml
- Hot red pepper - optional
- Italian herbs - optional
- Brown Sugar - 100 g
- Salt - 1 art.l.
Step-by-step cooking recipe
Wash tomatoes, divide into 2 parts: small and larger. Scald large tomatoes with boiling water, leave for 2 minutes, then remove the skin and cut into small cubes. Cut small tomatoes arbitrarily and puree with a blender.
Put all the prepared tomatoes (chopped and mashed) in a cooking pot, bring to a boil and cook over low heat, stirring, for 1 hour.
Peel the onion and half the garlic head, finely chop and fry in preheated vegetable oil until golden brown.
Peel and chop the second half of the garlic head. Wash the greens, dry them and chop them finely.
After an hour from the start of cooking, add tomato paste, fried onion and garlic, salt and sugar to the pan with boiling tomatoes. Stir and boil everything together for 20 minutes.
Add hot pepper and Italian herbs (optional), chopped garlic, chopped herbs and vinegar to the boiling sauce. Mix well and cook, stirring, for another 20 minutes.
Pour the boiling sauce into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
