How to make cherry liqueur ?
To make cherry liqueur, macerate the fruits and crushed and crushed for a month in vodka. Filter the juice and mix with sugar. Let the preparation stand for 2 or 3 days before tasting.
How to make tomato sauce ?
To prepare tomato sauce, use varieties that are not very rich in water such as the Andes cornue, beef heart or Crimea black. Plan a slow cooking of 1 to 3 hours depending on the amount of sauce to be prepared. Add herbs and garlic to flavor the sauce. Add a little sugar or honey so that the tomato sauce is less acidic.
How to make tomato sauce with tomatoes ?
To prepare tomato sauce with tomatoes, use those that are ripe. Peel them and cut them into pieces before brown them with olive oil and condiments. Add basil, thyme or bay leaves to flavor it. Cook the sauce covered for about 30 minutes before mixing it.
How to make pizza tomato sauce ?
To make pizza tomato sauce, use very ripe tomatoes or crushed tomatoes in a box. Add various spices to your sauce to flavor it: Provence herbs, bay leaf, thyme, etc. Brown onions and garlic before adding the tomatoes. Add a square of sugar to the sauce to reduce its acidity.
How to make quick tomato sauce ?
To quickly prepare tomato sauce, use tomatoes peeled in boxes and tomato coulis. Cook them for a few minutes with the onions and garlic entered in olive oil.
How to do tomato soup ?
Cook the peeled tomatoes with small celery cubes, garlic and minced onions previously rich before mixing them. Dilute the preparation with vegetable broth and cream for more flavors.
How to make tomato guts ?
To make tripes with tomato, cook the cut pieces for several hours with small broths in a broth embellished with aromatic garnish and white wine. Add fresh tomatoes cut into pieces, tomato puree and carrot slices.
How to make cherry syrup ?
To make cherry syrup, cook the fruit over low heat with sugar and water. Cook until a thick syrup is obtained. Add a little vanilla liquid to enhance the taste of syrup.
How to make a tomato gazpacho ?
To make a tomato gazpacho, choose the most ripe possible. Count 4 tomatoes for 1 red pepper, 1 cucumber and 2 white onions. Use virgin olive oil first cold pressure. Macerate the vegetables for 12 hours before the preparation.
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