Tomato based sauces are after christmas the natural choice of pasta guy cream-soosien instead. Mari Moilanen
Pasta is probably the easiest and the most tasty offer and meal keveyttäkin is able to adjust the sauce.
food supplier Mari Moilanen tell you, that tomato sauce has many options depending on the used tomatoes canned.
– Canned tomato products are a busy cook’s best friends and the kitchen cabinet’s most versatile raw materials. And tomato similarly, tastes – even in winter – a tasty sun ripened by the tomatoes taste, Moilanen advise.
Moilanen know, that sensitive to the store and get it familiar with the canned, which most probably this ordinary kitchen many of the fighter i.e. the crushed tomatoes canned.
But hold on a second. Tomato similarly, and them in maui and patterns of use is namely the differences. Do you know when to choose whole tomatoes in tomato pulp instead?
Moilanen according to the total tomatoes – so in shell cherry – like a whole peeled are taste abound, they are less processed than the fine crushed tomato pulp. Whole tomatoes using the food you get the maximum tomatoes to taste. Whole tomatoes are also suitable for long metamorphosis demanding food the best.
a Tomato is, in turn, at best, quickly keiteltävä in sauces.
Whole peeled tomatoes usually crushed or cut up the food among them and the cherry tomatoes again used whole.
– in This recipe the cherry tomatoes they fit like a glove. Piskuisilla, sweet cherry tomatoes are two unbeatable characteristics: they are small, i.e. bites, as such, compared to, for example, of whole peeled tomatoes. In addition to the cherry tomatoes with the peel, which adds a nice texture to dishes, as just this aromikkaalle tomato-olive pasta.
Tomato-olive pasta taste volume is regulated by dark harissa paste. Harissa is a fiery, spicy chili paste, which traditionally coriander and cumin seeds and garlic flavored. Tomaattisen pasta sauce flavor of the harissa will deepen delicious and the olives and capers bring the sauce salty kick. The whole is crowned by the fiery of lempeyttävä yogurt and fresh herbs.
Tomato-olive sauce
(4 persons)
2 tsp (à 400 g) cherry tomatoes
1 onion
2 crushed garlic cloves
2 tablespoons olive oil
1 teaspoon of harissa at the
1 cup green pitted olives
1 cup pitted kalamata olives
35 g small capers
black pepper from the mill
finger salt if necessary
:
4 tablespoons fresh basil
1 cup Greek yogurt
1. Peel and chop the onion. Fresaa onions in olive oil for a minute. Add the cherry tomatoes and harissa. Let the sauce infuse for 15 minutes.
2. Add olivit and capers. Season with black pepper. Countries taste and add salt if necessary. Garnish sauce with basil leaves and Greek yogurt. Offer with pasta.
Mari Moilanen tip:
1. The sauce was completed in around twenty minutes, but the longer the sauce simmer, the more intense flavor it was born.
2. Tomato-olive sauce store they’re in the fridge for 3-4 days so the sauce can cook on a Sunday for the start of the week.
3. A teaspoon of harissa at does not make the sauce spicy, i.e. the stronger the heat to get more harissan the amount of three teaspoons.
4. Tomato-olive sauce is great for pasta, on top of ingestion, but also cooked dark rice fits nicely. The end of the week the food the sauce was born, when you fry walleye fillets and offer olive-dappled sauce with the fish.
5. Add the sauce to the minced meat and use to assemble tacos and tortillojen stuffing.
