Ingredientes para Theodore Kyriakou's Tomato Sauce
- Plum Tomatoes
- Garlic Cloves
- 2 bay leaves
- Cinnamon Sticks
- 2 large shallots, thinly sliced
- 400ml extra virgin olive oil
- Sea Salt
- Fresh Ground Black Pepper
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Como fazer Theodore Kyriakou's Tomato Sauce
- Score 2kg ripe tomatoes and blanch in boiling water for 10 seconds. Immediately transfer to an ice bath.
- Peel, de-seed, and roughly chop the tomatoes.
- In a large pot, combine the chopped tomatoes, 6 cloves minced garlic, 2 bay leaves, and 1 cinnamon stick.
- Add 200ml water, bring to a boil, then reduce heat and simmer for 20 minutes, skimming occasionally.
- Add 2 large shallots, thinly sliced. Continue cooking uncovered for 35-45 minutes, or until shallots are soft and the sauce has thickened.
- Season generously with salt and freshly ground black pepper to taste.
- Stir in 200ml extra virgin olive oil and simmer for another 15-20 minutes.
- Remove from heat. While still hot, carefully transfer the sauce to sterilized jars, leaving some headspace.
- Pour a thin layer of remaining olive oil over the sauce in each jar to create an airtight seal.
- Allow to cool completely before storing in the refrigerator. This sauce will keep for 3-4 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
70g
Fat
47g
Carbs
13g
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Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Sauces Condiments Etc Vegetables Greek Easy European Holiday Event Stove Top Dietary Low Sodium Gluten Free Low Cholesterol Low Calorie Low Carb Inexpensive Savory Sauces Egg Free Mushrooms Healthy 2 Free Of Something Low In Something Onions Taste Mood Savory Equipment Presentation Served Cold Served Hot 4 Hours Or Less
