ReceptnaptárTomato Sauce
Tomato sauce is a staple of Hungarian sauce-and-vegetable-stew cooking: made from fresh tomatoes in spring and summer, and from canned ones in winter. The roux thickens it, the sour cream softens it and a little sugar balances the acidity. It goes beautifully with boiled eggs, stuffed peppers and meatballs.
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Ingredients
Method
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- Wash and cut up the tomatoes. Cook them covered over low heat for 12-15 minutes with the half onion, the bay leaf and 100 ml water until soft.
- Remove the bay leaf and blend the tomatoes smooth with a stick blender, then press through a sieve to remove the skins and seeds.
- Melt the lard or oil in a saucepan over medium heat, add the flour and stir for 2-3 minutes to make a light roux. Add the paprika and immediately pour in the tomato purée.
- Whisk until smooth, then add the sugar, salt and pepper. Simmer over low heat for 8-10 minutes until thickened.
- Take off the heat and stir in the sour cream. Taste and balance the acidity with a little sugar if needed.
- Serve warm with boiled eggs, stuffed cabbage, boiled meats or pasta.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose ripe, fragrant tomatoes.
- The sugar is there to balance acidity, not to sweeten.
- A stick blender and a sieve make it perfectly smooth.
- Canned tomatoes make a quick version.
Frequently asked questions
Can it be frozen?
Yes, without the sour cream, for up to 3 months.
What do we serve it with?
Boiled eggs, meatballs, stuffed peppers.
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