Dragii mei, reteta aceasta se face ”la ochi” si pentru a iesi gustoasa conteaza cel mai mult sa aveti rosii cat mai coapte si carnoase. Va las ingredientele mai jos iar cantitatile le puteti adapta in functie de gust.
Este vorba despre un sos de rosii pe care eu il folosesc la paste, dar se poate consuma cu diverse alte feluri de mancare deoarece este gustos si simplu de preparat. Eu l-am folosit langa chiftelute de dovlecel, falafel, carne, cartofi copti etc. Mie imi plac rosiile foarte mult si de aceea le folosesc in diverse combinatii.

Ingrediente (bio):
– 6 rosii coapte
– 5 catei de usturoi tocati marunt
– o mana de busuioc proaspat tocat
– ulei de masline
– sare
– piper
– o lingurita de miere
– un wok pentru preparare

Mod de preparare:

In primul rand trebuie decojite rosiile: turnati apa fiarta peste ele si lasati timp de 5 minute. Cu ajutorul unui cutit de legume coaja se va indeparta foarte usor.
Se poate prepara si cu rosii decojite din conserva insa gustul nu este la fel ca atunci cand aceastea sunt proaspete.

Incingeti uleiul de masline in wok; taiati rosiile in cubulete si le caliti in ulei la foc mic cateva minute pana se inmoaie si incep sa fiarba. Adaugati usturoiul, sare, piper si dati la fiert pana scade zeama de pe rosii si compozitia se leaga (rosiile nu mai sunt cuburi, se inmoaie si devin ca o pasta) . In functie de cat de zemoase sunt rosiile, fierberea sosului poate dura intre 15-25 de minute.
Fierbeti la foc mic, fara capac si amestecati din cand in cand.

Cand este gata, adaugati o lingurita de miere pentru a mai taia din aciditate si busuiocul tocat. Omogenizati bine comozitia si opriti focul.

Serviti cu paste fierte al dente sau langa alte feluri de mancare in functie de inspiratie. S-aveti pofta!

Tomato sauce

My dears, this recipe is made “by eye” and for it to turn out tasty, it is most important to have tomatoes that are as ripe and fleshy as possible. I leave the ingredients below and you can adjust the quantities according to your taste.
It is about a tomato sauce that I use for pasta, but it can be eaten with various other dishes because it is tasty and simple to prepare. I used it with zucchini meatballs, falafel, meat, baked potatoes, etc. I like tomatoes very much and that’s why I use them in various combinations.

Ingredients (bio):

• 6 ripe tomatoes
• 5 cloves of garlic, finely chopped
• a handful of freshly chopped basil
• olive oil
• salt
• pepper
• a teaspoon of honey
• a wok for preparation

Directions:

First of all, the tomatoes must be peeled: pour boiled water over them and leave for 5 minutes. With the help of a knife for vegetables, the skin will be removed very easily.
It can also be prepared with peeled canned tomatoes, but the taste is not the same as when they are fresh.

Heat the olive oil in the wok; cut the tomatoes into cubes and cook them in oil on low heat for a few minutes until they soften and start to boil. Add the garlic, salt, pepper and cook until the juice from the tomatoes drops and the mixture binds (the tomatoes are no longer cubes, they soften and become like a piure). Depending on how juicy the tomatoes are, boiling the sauce can take between 15-25 minutes.
Boil on low heat, without a lid and stir from time to time.

When it’s ready, add a teaspoon of honey to cut the acidity and the chopped basil. Homogenize the mixture well and turn off the fire.

Serve with pasta cooked al dente or with other dishes depending on your inspiration. Enjoy!

Categories: Fara gluten, Fara lactoza, Sosuri&dressing-uri, Vegan

Tags: De post, rosii, tomatoes, vegan