Description
The sauces on the basis of fresh tomatoes is universal. They blend perfectly with meat and seafood, and pasta. Tomato sauce can also be served as a dip for chips and crudite or just put a few spoons on a piece of toasted bruschetta. Everyone knows the classic sauce made with tomatoes, olive oil, garlic and Basil. There is also a wonderful option with the addition of lemon juice, lemon zest and chilli. The recipe described below is less well known. It uses a kind of pesto of capers, Basil and garlic. The taste is very fresh, summer, light, with spicy notes.
Ingredients
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Tomato
500 г
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Capers
2 ст. л.
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Garlic
2 зуб.
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Basil
50 г
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Olive oil
125 мл
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Salt
-
Allspice
Cooking
Ingredients
1. At each tomato to make a cruciform incision. Fold the tomatoes in a large bowl and pour boiling water for 15 seconds. Drain the boiling water and cover with cold water for another 15 seconds. Remove the skin from tomatoes, cut into quarters and remove the seeds and excess liquid. Cut into small cubes. The thus prepared tomatoes are called tomato concasse.
2. Pour the concasse in a colander sitting over a bowl, sprinkle with salt and leave for 15 minutes to drain excess liquid.
3. Capers, rinse off the salt. Basil chopped. Garlic cut into small pieces.
4. All the ingredients, except the tomatoes, put them into a blender and scroll until smooth.
5. Mix the resulting mass with tomato concasse, add salt and pepper to taste and put into the refrigerator for 30 minutes.
6. Serve with baked fish, grilled vegetables or pasta.
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