Salsa - the queen of the sauce
I call it the queen because it is the most commonly used sauce in my kitchen, and at the same time this basic recipe is the base for a lot of other sauces and dishes. This is how I prepare the salsa and always have it in the fridge on hand.
Preparation steps
- If you are making a salsa with fresh tomatoes, then first prepare the tomatoes as follows. Wash it and cut it at the top with a knife, then immerse it in boiling water for a minute or two. Take it out and pour cold water over it. In this way, the foreskin peels very easily.
- Finely chop the peeled tomatoes.
- Place the crushed garlic in the cold olive oil. When it smells, add finely chopped tomatoes, then a tablespoon of sugar and season with a little salt and pepper. Particular attention should be paid to the amount of sugar and salt as they depend on the acidity of the tomatoes.
- Simmer over low heat, stirring occasionally, until the excess liquid evaporates, ie until you get the desired density of the sauce (this takes at least 1 hour and that is why I always prepare a larger amount).
- Add oregano and basil to the cooked sauce.
- You can use the sauce immediately or freeze it, and it can take several weeks to store it in the refrigerator.
- For a quick meal, all you have to do is cook the dough, rice, polenta or gnocchi and pour over the salsa. I use this prepared salsa as a base for buzara, broth and goulash, and if you add olives, stewed mushrooms, drained can of tuna or salted sardines, you will have a new fine sauce. In delight!
