Hello my friends from HIVE, today I want to share with you the recipe for Neapolitan sauce, I make it and keep it frozen, in order to save time for meals. Let's start by preparing the ingredients to use:
Ingredientes:
- ½ kg de cebolla
- 3 kg de tomates bien maduros.
- 1 zanahoria grande
- ½ kg de pimentón
- 1 rama de cebollín
- 4 dientes de ajo
- Aceite vegetal
- Sal, pimienta, orégano al gusto.
Ingredients:
- ½ kg of onion
- 3 kg of very ripe tomatoes.
- 1 large carrot
- ½ kg of paprika
- 1 branch of chives
- 4 cloves of garlic
- Vegetable oil
- Salt, pepper, oregano to taste.
Preparación
Se lavan bien todos los ingredientes, en un caldero grande añadimos aceite vegetal aproximadamente 250 ml. Para comenzar a sofreír los ajos previamente picados.
Preparation
Wash all the ingredients well, in a large pot add vegetable oil approximately 250 ml. To begin to fry the garlic previously chopped.
Las cebollas se le quita la cubierta seca y se pican en aproximadamente en 4 pedazos, es decir no tan pequeñas, pero de fácil manipulación, dejamos que se sofrían a fuego bajo.
The onions are removed from the dry cover and chopped into approximately 4 pieces, i.e. not so small, but easy to handle, let them fry over low heat.
Mientras tanto, vamos limpiando y picando los pimentones de igual manera en cuadros grandes y añadimos al sofrito.
In the meantime, we clean and chop the peppers in the same way in large squares and add them to the sauce.
Añadimos la zanahoria previamente pelada y rallada.
Add the carrot previously peeled and grated.
Continuamos con los tomates, a los cuales le quitamos la parte de adelante donde va el tallo, y los picamos en pedazos.
We continue with the tomatoes, from which we remove the front part where the stem is, and chop them into pieces.
Luego de picar los tomates, ya los podemos añadir al sofrito, revolvemos y tapamos a fuego bajo. Vamos a observar después de un rato q va tomando consistencia de salsa y el aceite se ve de color rojo.
After chopping the tomatoes, we can add them to the sauce, stir and cover over low heat. We will observe after a while that it is taking consistency of sauce and the oil looks red.
Añadimos sal al gusto, orégano aproximadamente 2 cucharadas y 2 cucharas de azúcar con el fin de cortar lo ácido del tomate. Dejamos otros minutos y apagamos.
Add salt to taste, oregano about 2 tablespoons and 2 tablespoons of sugar in order to cut the acidity of the tomato. Let it cook for another few minutes and turn it off.
Se deja reposar la salsa, para luego ser licuada. Se calienta nuevamente y después de enfriar la podemos servir en envases a la medida para nuestras comidas, ahorrando tiempo.
The sauce is left to rest and then blended. It is heated again and after cooling, it can be served in custom-made containers for our meals, saving time.
Gracias mis amigos, por leer mi publicación, espero sea de utilidad, seguiré compartiendo con ustedes.
Thank you my friends, for reading my publication, I hope it is useful, I will continue to share with you.
NOTA: TODAS LAS FOTOS FUERON TOMADAS DESDE MI CELULAR MOTOROLA G6 PLUS Y USE EL TRADUCTOR DEEPL
NOTE: ALL PHOTOS WERE TAKEN FROM MY MOTOROLA G6 PLUS AND USED DEEPL TRANSLATOR.
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