自製番茄醬【萬用紅醬／兩種濃度】Homemade Tomato Sauce & Tomato Paste
[:hk]https://www.youtube.com/watch?v=EeMjMtw3mlE
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肥丁喜好甜甜酸酸的食物，番茄醬每個月都弄好瓶放在冰箱裡。蕃茄中的茄紅素，近幾年來已被醫學證實具有防癌功效，特別是經過加熱煮熟濃縮而成番茄醬，茄紅素豐富。自己做可以為家人量身打造不同的風味，自行調整糖和鹽等調味料的份量，沒添加色素防腐，完整吸收番茄的營養。
自製意大利紅醬 Homemade Tomato Sauce
- 聖女番茄 (車厘茄) Cherry Tomatoes 800g
- 大番茄 Tomatoes 3 個
- 紅色甜椒 Red Bell Pepper 1 個
- 洋蔥 Onion 1 個
- 獨子蒜頭 Solo Garlic 1 個
- 新鮮甜羅勒 Fresh Basil 3 ~ 4 小株 （如有牛至 oregano 和番茄也很對味）
- 初榨橄欖油 Extra Virgin Olive Oil 1 大匙
調味料（若想要烹調時調味，可省略調味料）
- 有機蘋果醋Apple Cider Vinegar 2 大匙
- 原蔗糖 Demerara Raw Rock Sugar 2 大匙
- 岩鹽 Himalayan Salt 1又 1/4 小匙
- 伍斯特醬(喼汁) Worcestershire Sauce 1/2 小匙
- 現磨白胡椒粉 Freshly Ground White Pepper 適量
做法
1. 番茄去蒂切半，再切成 4 份。用刀刺入紅色甜椒蒂部的周圍，然後拔出整個蒂頭，刮出餘下的種籽，甜椒切半。聖女番茄切半，全部平鋪在烤盤上。送進烤箱 160ºC 烤 1 小時 30 分鐘，保留少許水份。大番茄和甜椒在烤熟後去皮
2. 洋蔥、獨子蒜頭切丁，鍋中加入 1 大匙橄欖油，加入洋蔥和蒜頭，中火炒約 15 分鐘，若洋蔥很乾開始焦鍋，可逐少加入熱水，洋蔥炒至半透明，即可離火
3. 聖女番茄、大番茄、甜椒、洋蔥、獨子蒜頭放入調理機，加入甜羅勒葉，加入調味料，若想要烹調時調味，可省略調味料，把所有材料打成奶油狀的細滑番茄醬
4. 放入消毒過的玻璃瓶，冰箱可保存 3 ～ 4 天。用夾鏈袋壓平包好，放進冷凍庫 Freezer 可保存約 3 個月
採用意大利麵紅醬的食譜
自製特濃番茄醬 Homemade Tomato Paste (可用作 Ketchup )
- 聖女番茄(車厘茄) Cherry Tomatoes 900 g
- 有機蘋果醋 Apple Cider Vinegar 2 大匙
- 原蔗糖 Demerara Raw Rock Sugar 2 大匙
- 岩鹽 Himalayan Salt 1/2 小匙
- 自製蒜粉/自製雞粉 Homemade Garlic Powder or Homemade Chicken Powder 1/2 小匙
- 伍斯特醬(喼汁) Worcestershire Sauce 1/2 小匙
- 現磨白胡椒粉 Freshly Ground White Pepper 適量
- 新鮮甜羅勒 Fresh Basil 1 小株 （ 選擇性加入 )
做法
1. 聖女番茄切半，平鋪在烤盤上，放入烤箱 150ºC 烤 2 小時，聖女番茄要烤乾一點，取出放涼，番茄皮若有烤焦要撕掉
2. 聖女番茄放入調理機中，加入蘋果醋、原蔗糖、岩鹽、自製蒜粉或自製雞粉、伍斯特醬及現磨白胡椒粉，攪打成濃稠，不流動醬泥，放入消毒的玻璃瓶，特濃番茄醬的酸度較高，水份少，保質期比意大利麵番茄醬長，冰箱可保存約 1 週或以上
採用特濃番茄醬的食譜
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I enjoys sweet and sour foods. I would prepares a bottle of ketchup every month and stores it in the refrigerator. The lycopene in tomatoes has been medically proven in recent years to have anti-cancer effects, especially in the concentrated form of tomato ketchup after heating and cooking. Making it yourself allows you to customize different flavors for your family, adjusting the amounts of sugar and salt as seasonings, without added coloring or preservatives, so you can fully absorb the nutritional value of the tomatoes.
The careful handling of an ingredient often reflects its importance in the culinary culture. Tomato sauce has many detailed classifications in Western cuisine: Tomato Sauce, Tomato Puree, Tomato Paste, Ketchup, and more. To be honest, when it comes to homestyle cooking, it’s more practical for me to share a reliable recipe rather than go into the distinctions between these types.
I keeps two homemade tomato sauces in his fridge – one that’s closer to Tomato Sauce, and another that’s more like Tomato Paste. That’s a simpler way to categorize them for everyday home cooking, rather than getting bogged down in all the technical definitions.
Tomato Sauce is a tomato-based condiment that is more watery and saucy in consistency, often used as a sauce for pasta dishes. It’s similar to the pre-made Italian-style tomato sauces sold in jars. By utilizing different tomato varieties – San Marzano tomatoes have an intense flavor, while beefsteak tomatoes are juicier – and combining them with other vegetables like bell peppers, carrots, mushrooms, onions, garlic, herbs and spices, you can create a range of flavorful tomato sauces. These are well-suited for braising meats and vegetables, as well as dressing pasta dishes. You simply need to add your desired proteins, seafood, vegetables and pasta, and a complete Italian dish is ready to serve. If making a sauce for a specific dish, you can customize the seasonings as needed.
Tomato Paste is a very thick, concentrated tomato product with little moisture. I make mine by dehydrating San Marzano tomatoes and then adding in sugar, salt, vinegar, garlic powder and Worcestershire sauce. The result has a ketchup-like flavor and texture – rich, dense and spreadable. This works well as a topping for pizza, as it won’t make the crust soggy with excess liquid. It also makes a great addition to tomato breads, where the concentrated tomato flavor won’t get diluted by the flour. It’s delicious for dipping fries, veggie sticks or serving alongside hot dogs.
Here is the recipe for Homemade Tomato Sauce:
◤Ingredients
- 800g cherry tomatoes (San Marzano)
- 3 large tomatoes
- 1 red bell pepper
- 1 onion
- 1 head of garlic
- 3-4 sprigs of fresh basil (you can also use oregano and thyme)
- 1 tbsp extra virgin olive oil
◤Seasonings (can be omitted if seasoning when cooking)
- 2 tbsp apple cider vinegar
- 2 tbsp demerara raw sugar
- 1¼ tsp Himalayan salt
- ½ tsp Worcestershire sauce
- Freshly ground white pepper to taste
Instructions
❶ Cut the tomatoes in half and then into quarters. Use a knife to score around the stem end of the red bell pepper, then pull out the entire stem and scrape out the remaining seeds. Cut the bell pepper in half. Halve the cherry tomatoes and arrange all the prepared vegetables in a single layer on a baking sheet. Roast in the oven at 160°C (320°F) for 1 hour and 30 minutes, retaining some of the moisture. After roasting, peel the skins off the large tomatoes and bell pepper.
❷ Dice the onion and solo garlic. Add 1 tablespoon of olive oil to a pan and sauté the onion and garlic over medium heat for about 15 minutes. If the onions start to dry out and scorch, gradually add a little hot water. Cook the onions until they are translucent, then remove from heat.
❸ Add the roasted cherry tomatoes, large tomatoes, bell pepper, onion, and solo garlic to a food processor. Add the fresh basil leaves. If you want to season the sauce when cooking, you can omit the seasonings. Blend all the ingredients until you have a creamy, smooth tomato sauce.
❹ Transfer the tomato sauce into sterilized glass jars. The sauce can be stored in the refrigerator for 3-4 days. Alternatively, you can pour the sauce into sealed plastic bags, flatten them to remove air pockets, and store in the freezer for up to 3 months.
Here are some recipe ideas using the homemade Italian-style tomato sauce:
Roasted Tomato Sauce Cabbage Rolls
Homemade Tomato Paste (can be used as Ketchup)
◤Ingredients
- 900g cherry tomatoes (or “Sweet Drops” tomatoes)
- 2 tbsp organic apple cider vinegar
- 2 tbsp demerara raw rock sugar
- 1/2 tsp Himalayan salt
- 1/2 tsp homemade garlic powder or homemade chicken powder
- 1/2 tsp Worcestershire sauce
- Freshly ground white pepper to taste
- 1 small bunch of fresh basil (optional)
Instruction
❶ Cut the cherry tomatoes in half and arrange them cut-side up on a baking sheet. Roast the tomatoes in the oven at 150°C (300°F) for 2 hours. The cherry tomatoes should be slightly dried out. Remove the tomatoes from the oven and let them cool down. If the tomato skins are charred, peel them off.
❷ Add the roasted cherry tomatoes to a food processor. Then add the apple cider vinegar, demerara sugar, Himalayan salt, homemade garlic powder or chicken powder, Worcestershire sauce, and freshly ground white pepper. Blend everything into a thick, non-flowing paste consistency. Transfer the concentrated tomato paste into sterilized glass jars. This tomato paste has a higher acidity and lower moisture content compared to regular tomato sauce, so it has a longer shelf life. The concentrated tomato paste can be stored in the refrigerator for about 1 week or more.
Here are some recipe ideas using the homemade concentrated tomato paste
肥丁老師您好
請問如果買不到岩鹽, 可以用一班的 salt 取代嗎? 如果買不到伍斯特醬, 可以用什麼取代嗎?謝謝您
精鹽比岩鹽鹹很多，風味也沒有那麼好
伍斯特醬沒有代替品
這些食材網絡能購買