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Homemade tomato sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Ariane Portela
@arianeportela- Ingredients
- Recipe
- Medium beetroot1 unit(s)
- medium carrot1 unit(s)
- Sweet potato or medium yam1 unit(s)
- Large Tomatoes6 unit(s)
- Garlic (clove)6 unit(s)
- Salt1 tablespoon
- Basil and Spices to taste
- Water2 l
- Onion1 unit(s)
- Wash the vegetables well with running water or food sanitizer. To make the sauce even more nutritious, they will be cooked with the skin (except for the yam)
- In a pressure cooker, arrange the chopped vegetables in slices, starting with the most resistant to cooking. In that order: Carrots, beets, sweet potatoes or yams, garlic, onions, tomatoes, salt and spices. Add water up to two fingers below the amount of vegetables. The tomato will be almost all out of the water.
- Bring to a boil over medium heat, and once you get pressure, let it cook for another 10 to 15 minutes. Turn off the heat and let the pressure release naturally.
- Hit the blender and your delicious and super nutritious sauce is ready.
- STORAGE Place in jars with a good seal and keep refrigerated, in the coldest part of the fridge. Validity: 10 to 15 days.
- Frozen: Use an ice cube tray and enjoy the cubes at each meal. *Frozen shelf life of 6 months.
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