Hi blurtian
Instead of sharing a dish with you today, I'd like to share an amusing incident that led to my purchasing 6 kilos of tomatoes.
Yesterday, I learned that there will be a vegetable market in the city adjacent to me while reading the Whatsapp updates of my friends.
Combos would be used for the sale, and among them, there was one in particular that drew my eye. Three kilos of tomatoes cost one dollar. As you are aware, there is usually a period of year when tomatoes are less expensive, and this time I decided to benefit from it.
If there weren't many people there when it was time to buy, I was going to acquire my bag of tomatoes because it appeared to me that this offer was rather alluring.
I eventually purchased 2 bags of tomatoes, each weighing 3 kg, as a result of a chain of events. I'll own it, I was excited. It's important to note that there are only my spouse, my son, and I at home.
However, I just could not refuse this fantastic deal. I must have had a strategy in mind. To save myself some time in the kitchen, the plan was to create a sizable pot of sauce, portion it out, and store it in containers in the freezer.
However, when I really looked at the quantity of tomatoes, I saw that more plans needed to be added since there were simply too many. I'm not being paid to appear insane.
Despite the mayhem, I was content with my tomatoes, so I took a few and began to cook.
A head of garlic, a branch of leek, and half a kilogram of onions were sliced into squares and cooked in oil until the onions crystallized.
I cooked half a kilo of ground beef in the same pot where I sautéed the veggies, constantly mixing it to ensure that it was broken up into little bits.
As I worked on the tomatoes, I added the vegetable paste and cooked for a little while.
The tomatoes were cut in half, the ends were cut off, and they were then liquefied.
For this sauce, I used 3.5 kg of tomatoes in total.
I seasoned the pot with salt, pepper, oregano, four bay leaves, and some of my achiote spice after adding the liquid from all of these tomatoes.
Additionally, I used 1/4 cup of sugar to help the tomatoes' acrid flavor.
It took longer to simmer since there was so much sauce, so I let it cook for an hour and a half.
After this, the sauce thickened and developed a strong taste as the liquids were decreased. After two hours of preparation, we were able to have a satisfying meal of wonderful pasta with bolognese.
2.5 liters of bolognese sauce were made from 3.5 kg of tomatoes overall, except the one we used for lunch. Without a doubt, it was really tasty and well worth the effort and money spent because I now have sauce for multiple meals, which is fantastic.
Since it is the first time I have done something comparable, I must admit that I quite liked the entire process.
Friends, I hope this serves as inspiration for your upcoming meals. I'll be sharing more dishes with you soon where the tomato is the star.
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