Co do tej goryczki to ja bym obstawiała, że może być sprawa oliwy z oliwek. Moja kiedyś zrobiła się po pewnym czasie goryczkowa i sama byłam zdziwiona dlaczego.
I watched you making this "Italian"sauce with interest,I must say it's not very Italian at all,my friends mother showed me how to make Italian tomato sauce and it's in its simplest form of ripe tomatoes,salt and fresh basil if liked, .tomatoes are washed very well,then the cores and any damage is removed,prepared tomatoes are placed in a large pot for a large quantity if that's what you're making.Then the tomatoes are heated slowly at first and occasionally stirred they start to release watery juices,eventually the pot comes to a boil don't cook the tomatoes too long only enough to make the start to break up,then the whole lot is put in a colder to drain that tomato water can be used for cooking or even makes a nice chilled drink,press the tomatoes lightly to get more water out, they then put the cooked tomatoes through a passata machine to separate the skins and pips from the pulp,(I run the skins and pips through many times as the pulp gets thicker the more times you do it eventually there's almost nothing but skin and pip,)all the strained pulp is put back into the cooking pot and brought to a simmer for about 10 minutes,salt is added to taste and whole basil leaves and small sprigs stirred in,it then decanted in to clean preserving jars of what ever size you wish,sealed and pasteurised for 20 minutes from start of water boiling,that's it!,you can omit the basil,this sauce stays as fresh as the day it was made for at least a year,Italians cook simply they don't add oil or other ingredients into their passata as it does make it go bitter as once that happens one can't change it,all flavourings and additives are used during meal preparation,by the way they never use sugar to their passata only salt,the tomatoes are high in natural sugar already.PS,a basic straining machine looks like a mincer is very cheap in Poland,I use a similar one to proces approx 50 kg of tomatoes my husband helps and we're done in an afternoon,good luck,Nina from UK.
Bardzo dziękuję jest -PYSZNY !!! .
Cieszę się. :)
Sos petarda dziękuję i pozdrawiam
Z chęcią spróbuję, dzięki za przepis ☺️
Udanego sosu :)
Pyszny zrobiłam dzisiaj 👍😋
Super :)
Robilam taki sosik z przepisu ogrodnictwo intuicyjne ,taki kanal p.Malgosi.Tez jest pyszny
Muszę zerknąć z ciekawości :)
Fajny przepis, tylko te zioła prowansalskie trochę nie tego. Warto skorygować, bo Italiani raczej lawendy w kuchni nie używają.
W mojej mieszance nie było lawendy, warto sprawdzać, jaki która ma skład. :)
Bardzo dziękuję za przepis pozdrawiam serdecznie
Sos włoski to pomidory, cebula,czosnek ,bazylia i trochę oliwy
Czyli się zgadza :)
Czy nie czuć goryczki od ziół np po pół roku ?
Absolutnie nie. Jeszcze mi się nie zdarzyło, ale podejrzewam, że ew. goryczkę mogłaby odpowiadać jakość ziół lub ich niewłaściwe proporcje.
@@poradyogrodnicze dziękuję za odpowiedź i zabieram się za robotę . Pozdrawiam
Co do tej goryczki to ja bym obstawiała, że może być sprawa oliwy z oliwek. Moja kiedyś zrobiła się po pewnym czasie goryczkowa i sama byłam zdziwiona dlaczego.
@@kasiagawecka4803 Bardzo słuszna uwaga. Niektóre oliwy rzeczywiście mają taki posmak.
I watched you making this "Italian"sauce with interest,I must say it's not very Italian at all,my friends mother showed me how to make Italian tomato sauce and it's in its simplest form of ripe tomatoes,salt and fresh basil if liked, .tomatoes are washed very well,then the cores and any damage is removed,prepared tomatoes are placed in a large pot for a large quantity if that's what you're making.Then the tomatoes are heated slowly at first and occasionally stirred they start to release watery juices,eventually the pot comes to a boil don't cook the tomatoes too long only enough to make the start to break up,then the whole lot is put in a colder to drain that tomato water can be used for cooking or even makes a nice chilled drink,press the tomatoes lightly to get more water out, they then put the cooked tomatoes through a passata machine to separate the skins and pips from the pulp,(I run the skins and pips through many times as the pulp gets thicker the more times you do it eventually there's almost nothing but skin and pip,)all the strained pulp is put back into the cooking pot and brought to a simmer for about 10 minutes,salt is added to taste and whole basil leaves and small sprigs stirred in,it then decanted in to clean preserving jars of what ever size you wish,sealed and pasteurised for 20 minutes from start of water boiling,that's it!,you can omit the basil,this sauce stays as fresh as the day it was made for at least a year,Italians cook simply they don't add oil or other ingredients into their passata as it does make it go bitter as once that happens one can't change it,all flavourings and additives are used during meal preparation,by the way they never use sugar to their passata only salt,the tomatoes are high in natural sugar already.PS,a basic straining machine looks like a mincer is very cheap in Poland,I use a similar one to proces approx 50 kg of tomatoes my husband helps and we're done in an afternoon,good luck,Nina from UK.