Tomato sauce “Indian”

You’ll need
  • – Tomato (size slightly larger than average) — 6 pcs.
  • – Butter – 3 tbsp. l.
  • – Ginger (fresh root) – 50 g –
  • Parsley – 1/4 tbsp.
  • – Honey — 1 tbsp.
  • – Chili pepper — 1 pc.
  • – Water — 1 tbsp.
  • – Salt — 1 h.
  • – Spices (to taste)
  • Instructions
    1

    Do dressing for sauce. Peel the ginger. Finely chop parsley, chili peppers, ginger.

    2

    Put everything in a blender. Add 30ml of water. Grind to a homogeneous mass.

    3

    Add to the resulting mixture 1 teaspoon of salt, one tablespoon of honey and spices to taste. Mix everything well.

    4

    Spot of water boil, put the tomatoes there for 30 seconds. Drain the hot water and dial into a pan cold. Peel the tomatoes off the skin.

    5

    Cut into small pieces of tomato and put in a pan. Pour one glass of water. Put on a heavy fire, close with a lid. Cook for 15 minutes.

    6

    Skip the contents of the pan through gauze or sieve, spoonfully warm-up all the flesh caught to you to merge more juice.

    7

    In a clean saucepan, melt three tablespoons of butter.

    8

    Into melted butter pour the resulting tomato juice, add the previously cooked dressing. Cook with an open lid for 30 minutes until thickened. The sauce is ready.

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