4 medium sized raw tomatoes (to make tomato puree)
2 cups water
1/2 chopped medium white onion
8 whole heads of garlic (to make garlic puree)
1/2 cup cooking oil
1/4 cup white vinegar
4 tablespoon dried oregano
1 teaspoon salt
4 crushed Japanese chiles (use according to taste)
crushed tomatoes

Fresh Tomato Puree
Wash 4 medium-sized tomatoes well in running cold water. Slit the tomato skin underneath with a sharp knife. Bring water to a strong boil and drop the tomatoes for 1 minute. Immediately remove and place in a bowl with cold water. Peel away the skin and core the tomato. Cut tomatoes in half crosswise and remove seeds by scooping with a teaspoon. Put in a blender or food processor and puree. Bring to a slow boil in a pan for 25 minutes, removing with a spoon any excess water on top. Add 1 tsp salt if desired.

Garlic Puree
Peel all cloves from 8 whole garlic and puree in a blender or food processor. Add 2 cups water and blend. Mix all ingredients and adjust taste.


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