Tomate frito

[JuliaBalbilla]

Name of Recipe:  Tomate frito

Serves:  Makes 1kg

Ingredients: 
50g extra virgin olive oil
2 cloves garlic
100g onion
100g carrots (optional)
1kg tinned, chopped tomatoes
30g sugar
Salt and pepper
A few basil leaves (optional)

Preparation: 
Pour the oil into the  3 minutes / Temp. Varoma / Speed 1.
Add the garlic, onion and carrots 10 seconds / Speed 5 [push down ingredients in the  ] then 7 minutes / Temp. Varoma / Speed 3½.
Push down the ingredients in the  and put the internal steaming basket on the lid to avoid splashes.
Add the tomatoes and the remaining ingredients 30 minutes / Temp. Varoma / Speed 1.
If you want it thicker, you can cook it for 5-10 minutes longer, so that the liquid evaporates.  If using basil, do not add it until the last few minutes.

Tips/Hints:  You can use fresh tomatoes, but they must be very red and ripe.  Make a cut into them and drain off all the liquid, by pressing them with your hands.  You will have to blitz them very well at Speed 6-7, until you have a purée.  Take them out and reserve to add to the sofrito once it is made, because if they are blended together, they will lose their lovely red colour.

If, once the whole sauce has finished cooking, you want to blitz the tomatoes more, do not do this whilst the sauce is hot.  Wait until it has cooled a little and blitz at Speed 7, but remember that by doing this you will get more of an orange colour.

[Cornish Cream]

Having 800g of very ripe tomatoes to use up I decided to give this recipe a try.Changed the recipe a little to accommodate the 800g tomatoes.
Reduced the EVOO to 35g,used 80g both of onion and carrots and only used 1tsp of sugar and 1/2 tsp of salt.Chopped the tomatoes in the TM bowl first on speed 5 for ten seconds and then put them aside and then proceeded with the rest of recipe.It still came out looking orange But tastes great and plenty sweet enough.

[cookie1]

What will you use it for CC?

[Cornish Cream]

I'll use it like Passata Cookie