July 8, 2001: Tomato sauce making |
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One of my close friends gave me a lot of fully-ripen tomato yesterday. The volume is too much to eat as they are. I made up my mind to make tomato sauce today. The ingredients are: fully-ripen tomato 1.5 Kg, 4 onions, 1 block of garlic, 1 cup of olive oil, and 1 large tbsp of salt. |
| The garlic ball is crushed down using the back of the cooking knife to take out 3-4 pieces of the core. They are sliced in large pieces. |  |
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The onions were presented from a friend of mine in Yufuin the other day. They are diced in the size of one-centimeter each. The garlic is first fried in the deep pod with olive oil, and onion is added and simmered slowly with occasional stirring. |
| The volume of the mixture decreased down to one-half of the original after 30 minutes simmering. |
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Tomato and salt are added on it. I was afraid of the mountainous volume of the tomato first, but... |
| The mixture simmered down like this. Thank you my lovely pot. |  |
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After simmering nearly two hours, the volume became about one-half of the pod. |
| My kitchen, as well as my house, is filled with sour-sweet smell of tomato sauce. Whenever I cook something, the house is filled with the smell of it. I love it. After leaving the pod in the kitchen for cooling, I put the sauce into the bins for preservation. |
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| Now, beautiful tomato sauce was completed. The instruction book was "Three-colored sauce for Italian food" by Etsuko Motoya who made a lecture meeting the other day in Oita. She learned the simple recipe "Rosso" from Ms Anna, a countess in Sicily. To be simple has a large flexibility to use the sauce in various kinds of cooking. | |
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We soon tried the sauce in lunch. The taste of pasta of tuna fish and bean was very refreshing with appetite-stimulating flavor red pepper.(Linguine
al tonno rosso) |