Fresh Tomato Sauce / Umak od Paradajza

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Please scroll down for Croatian

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This recipe makes only half a liter of aromatic, beautifully orange, and smooth tomato sauce. Use it as a base for several recipes, it is also great to mix with freshly cooked pasta.

Here are some ideas about what to make

Lasagna

Meatballs in Tomato Sauce

Ingredients

650 g very ripe, full-flavored tomatoes

50 ml olive oil

2 onion, finely chopped

2 garlic cloves, crushed

1 teaspoon chopped oregano

sprinkle of caster sugar

salt & pepper

1 tablespoon mix of fresh parsley, thyme, basil, chopped

Method

1. Put the tomatoes in a heatproof bowl, cover with boiling water and leave for about 2 minutes or until the skins start to split. Pour away the water. Skin and roughly chop the tomatoes.

2. Heat the oil in a large, heavy-based saucepan and gently fry the onion for 5 minutes or until is softened but not browned. Add the garlic and fry for a further 1 minute.

3. Add the tomatoes and cook, stirring frequently, for 20-25 minutes or until the sauce is thickened and pulpy. It is a good idea to blend the sauce in order to have a smooth texture.

4. Stir in the oregano, fresh herbs and season to taste with salt and pepper. If the sauce is very sharp add a sprinkling of caster sugar.

5. Keep the homemade tomato sauce in a closed jar in the fridge or why don't you try it in this great recipe or this one and let me know what you think.

ENJOY!

Find my other recipes on my Recipes Page

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DID YOU MAKE THIS?

I would love to hear about all of your baking, so please make sure to tag @smikis-corner on Instagram or leave a comment down below!

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Umak od Paradajza

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Ovo je recept za pola litre aromatičnog, divno narandžastog umaka od paradajza

Pogledajte neke od ideja kako iskoristiti sos

Lazanja

Ćufte

Sastojci

650 g zrelog paradajza punog okusa

50 ml maslinovog ulja

2 glavice luka, sitno nasjeckane

2 čena belog luka, zgnječena

1 kašičica suvog origana

prstohvat šećera

so & biber

1 kasika mešavine svežeg peršuna, majčine dušice i bosiljka

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Birajte one najlepše, najzdravije plodove, ukus umaka će biti predobar. Ja sam i ove godine zasadila majkine takozvane 'avlijske paradajze'. Nezovu se oni tako, nije to neka nova sorta, tako smo ih nazvale majka i ja jedne jeseni, pred kraj Oktobra, o Sv. Luki kad sam dolazila majki u posetu. Otvaraš kapiju pa ulaziš u avliju i prvo na čemu ti pogled zastane su oni divni, visoki, rumeni porasli skoro do krova kuće. Divno puzajući uz okno kuhinjskog prozora, taman da ih ubereš s njega. Mora da sam i to zabilježila fotografijama samo kad ih nadjem ;) ja sam moje već obrala jer nisu ovde Oktobarski dani osunčani kao što su bili u majkinoj avliji...a ove zelene sam iskoristila u ljutici...

Priprema

1. Staviti paradajz u posudu, preliti kipućom vodom i ostavite oko 2 minute ili dok se korice ne počnu cjepati. Izliti vodu, paradajz oguliti i naseckati.

2. Zagrijati ulje u većoj šerpi i lagano pržiti luk oko 5 minuta ili dok ne omekša, ali ne da porumeni. Dodati beli luk i pržite još oko 1 minutu.

3. Dodati paradajz i kuvati uz često mešanje oko 25 minuta ili dok se umak ne zgusne. Oprezno ga samljeti štapnim mikserom.

4. Umešati origano, sveže začinsko bilje i začiniti solju i biberom. Ako je umak oštar, dodati šećer.

5. Umak je spreman za koristiti a možete ga u tegli čuvati u frižideru nekoliko dana. Ja sam ga iskoristila u ova dva apsolutno omiljena recepta; Lazanje i Ćufte. A sjajno ga je pomešati sa kuvanom tjesteninom i gore posuti sa rendanim trapistom i mrvicom začinskog bilja.

Uživajte!

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