Whipped tomato sauce that doesn’t turn orange, discover the secret

To make a tomato sauce blended in the blender that doesn’t turn orange… look at the trick of chef Cris Muratori, of Bake and Cake Gourmet. It is worth mentioning that the ingredient used gives color and reduces acidity.

A full-bodied and less acidic tomato sauce enriched by red beetroot and its vibrant colour.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:50

Interval: 00:30

TOOLS

1 cutting board(s), 1 pan(s) with lid

EQUIPMENT

conventional + blender or food processor

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

TOMATO SAUCE WITH BEET Ingredients:

– 8 large, ripe, skinless and seedless tomatoes

– 200 g of pre-cooked diced red beetroot, vacuum-packed or whole

– 1 cup(s) of water

– 2 onions, small and chopped

– 2 cloves of garlic, chopped

– Salt to taste

– pepper to taste ^w

– basil to taste (leaves)

– olive oil to taste

Finishing ingredients

– basil to taste (leaves)

PREPARATION:

1. This recipe was made with pre-sous vide beetroot. If this is not your option, cook the whole beetroot in boiling water or steam, let it cool and peel it.
2. Put a pot of water to boil.
3. Wash the tomatoes well and make an x ​​on the bottom.
4. Peel and chop the onion(s) and garlic clove(s).
5. Wash the basil (leaves).
6. Set aside the other ingredients and utensils for the recipe.

PREPARATION:

Tomato Sauce with Beetroot (tomatoes):

1. Place the tomatoes in boiling water and leave for 5 minutes.
2. Drain them and place them in a bowl with cold water.
3. Remove the skin and discard the seeds.
4. Chop them coarsely.
5. Place the peeled and seeded tomatoes in the blender along with the cooked beets.
6. Blend everything together or blend until a thick sauce forms and set aside.

Tomato Sauce with Red Beetroot:

1. Place a pan over medium heat and add a drizzle of olive oil.
2. Add the chopped onion(s) and sauté until translucent.
3. Then add the garlic clove and sauté for another 1 minute.
4. Add the blended tomato sauce with the beetroot(s).
5. Add a little water (see quantities in the ingredients)
6. Bring to the boil, cover and cook for 15 minutes.
7. Uncover and cook again over low heat until the sauce has thickened.
8. Season with salt, pepper.
9. Add the basil leaf(s), leave to rest for 2 minutes and turn off the heat.

FINALIZATION AND ASSEMBLY:

1. Serve the tomato sauce with beetroot with your pasta or another dish of your choice.
2. Decorate with basil leaves.

c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.