In a saucepan, heat the oil, add the flour, brown lightly, then quench with homemade broth, stir to form lumps, add the bay leaf, ground pepper, simmer for 1-2 minutes. The sauce must have the consistency of a running cream. It matches the salt.
It is served with meatballs, mashed potatoes and snails, it goes very well with smoked meat.
What are the differences between local tomato broth and Italian passata?
In Romania, housewives make tomato broth, which they boil for hours to reduce. Classic broth recipes (see here) provide from the beginning the separation of the tomato pulp from seeds and peels followed by the long boiling of the fluid juice until the desired consistency is reached. It sprinkles, must be constantly mixed and keeps the housewife "glued" to pots and pans for hours. Our broth is much thinner than the Italian tomato puree and often contains salt, sugar plus certain herbs (celery leaves, larch). Passata is made 100% from tomatoes, without other additives. It is creamy, much thicker than a tomato juice and concentrates the taste and aroma of summer tomatoes.
I also made thick tomato juice (no salt, no sugar) but I struggled a bit with boiling it until it dropped and thickened & # 8211 see here. I don't do that anymore!
Well, this time I tested the recipe of the Italians who prepare the tomato puree for hundreds of years (after the discovery of the Americas by Christopher Columbus). This method is also applied in the Italian vegetable processing industry and Oana saw the entire technology live at the Mutti factory in Parma & # 8211 see here. At the end of the article I leave you a video with the Italian grandmothers who prepare tomato paste.
In short: the tomatoes are scalded whole, drained and squeezed well from the excess juice (in rags), only then the pulp is processed with the separator, bottled and sterilized directly in bottles. There is NO such long and torturous stage of boiling tomato juice in a cauldron or pot! It should NOT be mixed with the hours in the broth!
The best tomatoes for passata: San Marzano or Rome
From 10 kg of tomatoes we obtained 5 bottles of 700 ml of concentrated, thick tomato paste. I must point out that I had ordinary garden tomatoes (Arad tomatoes, juicy), not the recommended varieties, respectively San Marzano and Roma which have more pulp and much less juice. These varieties are already cultivated by local producers and are found in markets. In the picture above (with the Italian grandmother from the tomato field in Parma) there is also a tomato bitten by Oana, on the spot. It is an extra sweet and fragrant San Marzano tomato but from which almost no drop of juice flows. They are not table tomatoes but a special variety for canning.
If you use these two varieties you will get a lot more tomato puree so the yield is better. However, when we put cans for the winter, we try not to preserve "water in a jar" but more concentrated dishes that do not take up space.
Meatballs with tomato sauce
What do I like most about this recipe, besides the special, normal taste? The fact that the diners have the impression that it is a sophisticated recipe, which is difficult and will praise you for your qualities as a housewife. What they don't know is that you need a maximum of 30 minutes to make this complete meal: meatballs + sauce + garnish.
I chose to make different meatballs, from chicken (minced chicken breast and not ready-bought chicken, in which I don't want to think about what is minced at the slaughterhouse), with parmesan and a lot of basil. Tomato sauce is the classic recipe of the famous Grandma Sia.
& # 8211 500 gr minced chicken
& # 8211 ½ freshly grated parmesan cup
& # 8211 ½ cana pesmet
& # 8211 one or
& # 8211 a handful of basil leaves
& # 8211 a small white onion, finely chopped
& # 8211 2 cloves of garlic
& # 8211 salt, pepper to taste
Preheat the oven to 200 degrees. Mix the minced meat with the breadcrumbs and parmesan, knead well, then add the rest of the ingredients: egg, finely chopped basil, crushed garlic, onion. Then season to taste. We shape the meatballs and place them in a large tray, lined with baking paper. Bake for 20 minutes, until lightly browned.
Don't worry if the chicken meatballs seem dry, they will be much better after boiling a little in the tomato sauce.
Ingredients for the sauce:
& # 8211 4-5 tablespoons oil
& # 8211 1 ½ tablespoon of flour
& # 8211 500 ml of homemade broth
& # 8211 2-3 tablespoons of sugar
& # 8211 salt, pepper, to taste
Mix the oil with the flour, in a saucepan, without putting them on the fire. Stir until we no longer have lumps of flour, only then we put the pan on the fire. We do not have to fry the flour as for rantas, but at the first boil, when the composition makes balloons, we remove from the heat and add all the broth and sugar. Put the pan on the fire again and let it boil a little, until it starts to thicken. Add the meatballs and let them boil for a few more minutes with the sauce.
I served the meatballs with magic couscous, ready in 5 minutes, bought from Carrefour (their own brand, but very good). But you can also serve it with mashed potatoes, white or sweet potatoes, natural or fried potatoes, rice, etc. You're welcome!
Tomato broth & # 8211 simple and fragrant recipes for storing tomatoes
Nothing compares to the fresh and fragrant taste of ripe tomatoes in high season. Fortunately, you can always enjoy their delicious taste thanks to the goodies in the pantry. Today we teach you some recipes for tomato broth. How to make the traditional broth recipe.
Not missing from the tasty dishes, the tomato broth adds flavor to any dish. If a healthy portion of tomato juice can always be added to delicious soups or broths, here's how to make the best canned tomato broth for the winter.
Recipes for tomato broth
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(5 points / total votes: 19)
Cristina 6 years ago - July 26, 2013 09:14
What goodness, as if I feel an inviting aroma, I think it is a special sauce for steak and everything is natural
Ioana 6 years ago - July 26, 2013 11:29 AM
yes, cristina, this broth is good for sauces and steaks, because it is already fragrant and practically when you use it you don't have to put anything in it.
olga 6 years ago - 24 August 2013 00:01
I just finished the broth.
Laura Aioani 6 years ago - 2 September 2013 17:54
Hi Ioana. I came across a lot (a few kg) of cherry tomatoes. Do you have a recipe, any idea what to do with them? do you think they can be preserved somehow? Thanks
Ioana 6 years ago - 3 September 2013 08:02
if you want you can keep the cherry tomatoes in the broth.
Laura Aioani 6 years ago - September 3, 2013 09:45
Thank you for the answer. But now comes the logical question: how is it done ??
Ioana 6 years ago - September 3, 2013 10:13
1. First you need to lightly grow the cherry tomatoes and scald them for 15-30 seconds. take them out and clean the skin (it works easily).
2. separately, from normal tomatoes you make broth like here (obviously, you can use other flavors, it doesn't have to be with celery and carrots. Or leave the broth simple, only with salt).
3. Fill the washed and sterilized jars with cherry tomatoes and then pour the hot broth over them, to be perfectly covered. screw the jars.
4. put the jars in a pot of water, cover and boil for 45 minutes (since the water boils vigorously).
You can also dehydrate cherry tomatoes.
Laura Aioani 6 years ago - September 3, 2013 11:50
Laura Aioani 6 years ago - 5 September 2013 12:20
Ioana, I have a big request. Please tell me how can I make broth if I don't have a tomato machine? I would scald them to clean the skin, then I would put them in a blender and then I would think to pass everything through a sieve, maybe I can separate the seeds. What other flavors do you suggest? (I can't find celery leaves here). And something else. so without any "aspirin" stays in the winter? Thank you, I know I asked a lot but I never made broth.
Ioana 6 years ago - 5 September 2013 15:14
yes, that's exactly what my grandmother does who didn't have a tomato machine and even after my mother bought them, she still didn't get used to it and continues in her style. scald the tomatoes, clean them and cut them into pieces (you can mix them in a blender because they crush and drop faster) put them to boil and finally put them through a sieve to separate the seeds and put the broth a little to boil again.
dill or thyme. dill and thyme are stronger than celery, put fewer threads so that it does not come out too fragrant. the aroma of tomatoes must prevail.
keep the broth and without aspirin, tomatoes are quite acidic.
Laura Aioani 6 years ago - 5 September 2013 15:20
Ioana 6 years ago - 5 September 2013 15:23
Oh, Laura, don't you have celery seeds? can be used instead of fruits. this in general, if you need other foods.
Laura Aioani 6 years ago - 5 September 2013 15:30
Yes, these can be found! Great, thank you, I really wanted to keep the celery aroma ..
Mihai 4 years ago - 27 June 2015 15:34
It can also be used for large meatballs or you have another recipe suitable for these? Thanks in advance!
Tuna meatballs in tomato sauce with caramelized onions
- 18 tuna meatballs with mushrooms
- 1 box whole peeled tomatoes in tomato juice
- 5 cloves of garlic
- 1 large onion
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 50 ml olive oil
- 1/2 teaspoon salt
- a pepper powder
- 2-3 fresh basil leaves
- 1/2 bunch of green parsley
- 1 glass of semi-dry white wine (200 ml)
METHOD OF PREPARATION
1. Finely chop the onion. Melt the butter in a saucepan, larger skillet or cauldron.
2. Put two tablespoons of flour in the melted butter and add a pinch of salt. Stir to incorporate and harden the flour a little.
3. Place the chopped onion over the hardened flour and mix with a wooden spatula to take the heat and brown a little.
4. Extinguish everything with a soup polish and let it boil until it starts to bind.
5. Add the tomato juice or diced tomatoes and simmer until pasty, about 30 minutes. We are careful not to stick due to the presence of flour.
Depending on the acidity of the tomatoes used, we can add a little sugar to compensate for the acidity. For example. if we use tomato juice it may have sugar in it and in this case we do not put more. If we prepare the Romanian sauce in summer and we have fresh Romanian tomatoes & # 8211 like it would be good to use & # 8211 we put a teaspoon of sugar. We can season as we wish. Those who want a hot sauce add a finely chopped hot pepper. If you like a famous Balkan sauce, you can try lutenite.
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57 comments on Pasta & # 8211 broth & # 8211 tomatoes
Mrs. Laurentiu, I would like you to tell me where you bought the car for the tomatoes and what the brand is. Thank you.
It is the kitchen aid robot, with the special attachment for mashing fruits and vegetables.
Thank you very much. I hug you you have great recipes.
this is a thicker tomato juice, not broth
And broth what would it be, Mrs. Mihaela? :)
How do I set the temperature of 150 degrees in an ordinary oven, without display or thermometer?
Um, of course, yes, I know this, why it's something known in advance.
How good would this broth be with some vodka and a few drops of tabasco!
I can't contradict you! There is also a celery thread).
laura helpppppppp & # 8230.
I made broth on Monday night, I boiled it, I say enough, I sterilized the bottles in the oven, I poured it hot (exactly after the fire), I put the bottles back in the oven (I could see how the broth boiled in them) at some of them flowed on the glass, I left them until last night (so almost 24 hours in the oven), and this morning only at some it started to clear on top :(. what to do with the others? to overturn them in the pot and to do I boil a few more, wash, sterilize the bottles again? keep them in the fridge (not many) until I use them?
I would say wait until tomorrow, it happened to me that the liquid appeared on the surface more slowly in the case of some of the bottles compared to others. Normally, the missing liquid indicates that the bottle is not tightly closed. You see, maybe it's better to keep them in the fridge and start using them, if there aren't many.
Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
Do not raise liquid on top if they have boiled too much and the broth becomes a kind of tomato paste
Do not raise liquid on top if they have boiled too much and the broth becomes a kind of tomato paste
I give you excellent advice. After passing them through the car (separator) leave the composition until the next day. You will notice that the water separates from the pasta. Put a hose tied to a stick (to stand straight as the hose) and pull the water from the bottom of the pot. This way do not boil until it drops to half. I mention that I have never had mold in jars.
You don't need a hose, put the whole composition in a gauze, put it on top of a bowl and let it drain until the next day
can you tell me, please, how many hours did you boil the juice? My mother-in-law keeps telling me that I have to boil for 6-7 hours, otherwise it will spoil. and I told him that if the jars are sterilized, it can't spoil, so I ask you, because there is a difference between boiling 1-2 hours or 6-7 hours. thanks a lot
If you boil it for 6-7 hours it will drop a lot, it will be almost like a paste, which is an advantage in the idea of storage, it will take up less space. In no case will it spoil even if it is boiled for only 1-2 hours, if it is sterilized correctly, perfectly clean and tightly closed bottles, etc.
we do so and we thank you!
thank you very much & # 8230.now I am the housewife with your help.
I am very happy, my dear, to be well and to keep well!
not having the car from this trick, I will use your previous method, but I have a question: I put the chopped tomatoes to boil without any water, right? they leave their juice.
Anyway, it will be a premiere for me because I haven't made broth before, I bought it or used raw tomatoes from the freezer, but now I want to use it for a Friday zacusca & # 8230about about a zacusca recipe? I know that autumn hasn't arrived yet, but I'm researching, I'm already preparing my eggplants because now they are even cheaper and younger.
I will make an interesting recipe this year, I assume that the broth stays with the same tomato taste
The method of preservation and pasteurization like yours, I did not know. This year I will do the same. Thank you for sharing with us this time what you know. Kiss you :-*
With great pleasure, dear Delia, I'm glad I was able to help you. :)
aaa & # 8230that liquid should disappear if you make broth, if you make tomato paste then it's ok to keep the water in the tomatoes, to get rid of the water the mashed or squeezed tomatoes are put in a gauze hanging a few hours, the gauze should be put in 3, the water that comes out of the tomato paste is very good for the skin, after draining the paste only then boil until it drops at least halfway, so the broth has consistency. I'm looking for a recipe for tomatoes in broth or tomatoes in tomato sauce or in tomato juice. , does anyone know anything?
today I'm going to work, thanks for the advice
Congratulations on this blog! You visit it very often.web design
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Hi! I just looked carefully at your blog, and I can honestly say that it left a pleasant and interesting impression on me. That's why I invite you on facebook.com, on the page & # 8222Kitchen for everyone & # 8221, to exchange experience, to delight us with your recipes, and why not..to discuss everything that means beautiful and healthy in terms of gastronomy.
I wish you a pleasant and beautiful day. :)
1. Congratulations on this blog! You visit him very often.
2. Recipe and super. It can't be more natural!
3. Can you tell me please, where did you buy the kitchen aid and at what price? I want one too. I know they 're not cheap at all, but maybe I can get one too.
QUALIFIED NATURAL PRODUCTS ARE OF THE HIGHEST QUALITY.
why post recipes if you do not give permission to print?
At the bottom of each recipe there is a green button, pdf or print. Press it and print it in whatever font size you want, with or without pictures.
To paraphrase you: why jump with & # 8222why & # 8221 if you don't check carefully before? :))
Hi. A bridge. In the fall, when donuts appear, do the same with them as with tomatoes. Then boil the two juices together and you will see that it will result in an extremely good juice to use in sauces and soups.
I haven't made broth so far because in my nothingness I still rely on my mother's and mother-in-law's broth. Your recipe sounds great, especially since you don't use any preservatives. My mother-in-law was telling me that she was taking some aspirin to make sure she was as safe as you. When I put the broth on, I use your recipe. I've already bookmarked it.
I missed a post. Why so rarely lately? We are waiting for the summer recipes, even salads :) I like this recipe because it contains nothing but tomatoes, super.
Ana, for me it's the busiest time of the year & # 8230 you know how it is, we have to win something, to have something to cook: P.
I really like the way you present and the way you cook!
Mussels in tomato sauce
For 2 people, you will need olive oil, a few cloves of garlic, a few cm of a celery stalk, a few well-ripened tomatoes or a can of tomatoes in broth and at least 1 kg of shells. I wrote here how to clean them: https://bonfood.ro/sfaturi-utile-in-bucatarie
In a wok or large pot with a lid (shells about double in volume when opened), heat a little olive oil, sauté sliced garlic, add sliced celery, tomatoes, season with salt, do not overdo it, if the mussels are fresh and closed, they will also leave salt water) and pepper and let it boil for a few minutes. Combine the shells over medium heat to sea and cover. Stir gently (do not break the shells) after 3 minutes. After another 3 minutes, check the mussels. I'm ready when they open and the flesh becomes firm (that translucent color turns white / orange). Eat with toast.
What ingredients do we need for tomato juice?
How do we prepare the tomato juice recipe (without preservatives)?
The well-ripened tomatoes are washed, cut, the green part is removed, they are passed through the juice machine & ndash and the obtained juice is boiled.
Foam well, each time the foam is collected on top and wipe the edge of the pot with a wet sponge. Let it drop until it reaches the desired consistency (if you let it drop more it becomes broth, do exactly that), then add salt and sugar.
Tips from Gina Bradea
I put very little, to 10 liters of low juice I put 2 tablespoons of salt and 1 tablespoon of sugar. So I have a 10 liter pot (or a 30 liter kettle, in the country, in Romania) and I let the juice drop well, I add more juice and so on, until it reaches the consistency I want, then I add salt and sugar.
Sugar is optional, you can not put it, but being such a small amount, it only helps to preserve it better, it does not affect the taste.
Tomato juice for winter
They make it suitable for thickness, it doesn't have clear juice at all, and the taste is perfect, it can also be used for cocktails or cakes.
The salt also intensifies its color, you will notice how the red becomes more vivid, and the sugar cuts it from acidity.
I boil it in clean and dry bottles (under which I place knives or put them in the metal sink).
Place between beds, well covered and leave for 2-3 days.
I wholeheartedly recommend this recipe, you will mention me, it keeps the natural taste of the tomato and prepared in this way for 3 years, without problems & hellip I didn't have more to see how it lasts.
I also recommend other recipes with tomatoes, all just as simple and easy to make, without unnecessary preservatives or chemicals: