Tomato sauce is a sauce made from tomato pulp to which various ingredients added. In Colombia, it is a sauce with multiple uses, usually used to accompany the fried potatoes or cassava, to throw the rice, hogao, or stew, among other applications that applied to this sauce in all homes.
Is tomato sauce similar to Pomodoro?
In our case, tomato sauce and Pomodoro, although its main ingredient is tomato, we do not take this sauce as something similar, that is, we cannot adopt a Pomodoro to tomato sauce. However, if possible, adapt a tomato sauce to a Pomodoro sauce.
Colombia, these two sauces, are treated as different sauces, and each one has a very particular use.
How should we use tomatoes for this sauce?
You must know that for the preparation of this sauce, we must use tomatoes that have an excellent ripeness because the final result depends on it. The reason for this is that they have higher meat and water content, which leads to our sauce, is much juicier. Also, because they provide a sweeter taste, which prevents us from having to rectify the acid flavor that characterizes the tomato.
Should we use flour so that the sauce thickens?
On this occasion, the sauce does not require flour or any thickener, since it is reduced by itself and acquires its consistency through cooking.
So you already know something more about the sauce, I hope you are encouraged to prepare it at home.Español
- 1 kg of ripe tomatoes
- 1 onion
- 2 cloves of garlic
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon of sugar
- Peel the onion and cut finely, just like garlic.
- In a skillet over medium heat, add the oil and add the onion and garlic. Mix and sauté for about 5 minutes.
- Wash the tomatoes thoroughly, remove the stem, chop and add to the skillet.
- Add also the salt and sugar, and mix well.
- Let cook for 30 minutes and then mash.
- You can strain it or consume it like that.