Thursday, August 11, 2005

Home-made Spagetti Tomato (base) Sauce

Suddenly thought of writing down the recipe for my very own home-made tomato spagetti sauce.

1/2 (half)KG of ripe tomatoes- Chopped (which is probably approx. 7-8 of them)
1 can of tomato puree (just get the small one)
Tomato sauce - optional
Light Soy Sauce
Garlic- Chopped finely (Depends on how much garlic you like)
Onion - Chopped finely (Also depends on how much onion you like)
Fresh Chillies - Chopped finely (same as above)
Olive oil

1) Chop up all the veggies. For those who like a 'crunchier' texture, you need not chop the tomatoes until too finely.
2) Prepare a pot, pour some olive oil. Under medium heat, sautee the onions till it's a slight transparent then add in the garlic. Remember to watch the fire.
3) Add in the tomatoes and sautee. Tomatoes will give out its juices when it's cooked, so after 10 to 20 mins, you will probably see lotsa tomato juice covering the tomatoes. When that happened, let the tomatoes simmer*.
*Simmer means letting the fluid/ sauce cook below boiling point. You will see bubbles forming, but not ferociously.
4) Add in the tomato puree. This will give your sauce a nice red colour. Your sauce at this time will taste quite sourish. Therefore, add in some sugar and salt to neutralise the sourness. A little bit of light soy sauce to bring out the taste. Tomato sauce is to add in that teeny-weeny bit of tomato flavour, it's usually optional.
5) Let your sauce simmer for a short while.
6) When almost ready, add in your finely chopped fresh chillies to give a dash of spiciness. If you add in with the tomatoes, be prepared for a spicy hot sauce!
7) Your spagetti tomato base sauce is ready to be used.

- It's always a good idea to add in marinated minced pork/ beef for the authentanic spagetti sauce taste. Marinate the minced meat with light soy sauce, a dash of sesame oil, corn flour, pepper and a dash of chinese wine.

Tips: Get those ripe ripe tomatoes to reduce the time needed to soften/ cook them. You can also add in chopped celery for the extra greenry in your sauce.*lol*

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