義式番茄醬意麵

13 May 2016 (1 year 8 months 12 days)

Homemade Tomato Sauce with Angel Hair

今日晚餐 - 義式番茄醬意麵

自製番茄醬：（以下可製作約6～8份）

材料：

蕃茄6～8個 Tomato 6~8 pcs

蒜米 5~7辦 Minced Garlic 5~7 pcs

黃洋蔥 1粒 Brown Onion 1 pc

橄欖油 少許 Olive Oil 

Mixed Herb 2茶匙 2 tsp

Parsley 1茶匙 1 tsp

Oregano 1茶匙 1 tsp

水  Water

1）蕃茄去皮去蒂去籽切丁待用

Peel off the skin of tomato, remove the stalk and seed, cut into small pieces, set aside

2）熱鍋，加入橄欖油，中小火翻炒黃洋蔥和蒜米至有香味

Heat pan, add olive oil, stir fry the brown onion and minced garlic with medium-low heat until fragrant

3）加入蕃茄翻炒一下，加入水淹過食材，再加入香料拌勻

Add tomato and stir fry for a while, add water to cover all the ingredients, add spices and mix well

4）蓋鍋小火燜煮至蕃茄軟化，壓爛蕃茄煮至湯汁濃稠一點，蕃茄醬完成

Switch to low heat, cover the pot and simmer until the tomatoes tender, mashed the tomatoes and cook until the sauce thicken and ready to serve

這款番茄醬汁不酸
很適合我家這小瓜
因為香料的關係
在烹調的時候發出淡淡的香味
讓我想到在意大利餐廳聞到的味道 😅
雖然沒有餐廳的水準
但是對付小人來說 綽綽有餘

話說為什麼侒侒在吃麵的時候要握住我的手啊？

翻炒蒜米和黃洋蔥至有香味
Stir fry garlic and brown onion
until fragrant

加入番茄翻炒一下
Add tomato stir fry for a while

加水淹過食材，再加入香料
Add water to cover the ingredients,
sprinkle the spices

拌勻蓋鍋燜煮至番茄軟化，壓爛
蕃茄煮至濃稠一點，蕃茄醬完成
Cover the pot and simmer until the
tomato tender, mashed the tomato and
cook until the sauce thicken. Tomato sauce done

加入蘑菇翻炒至熟即可 (可免）
Add portobello mushroom and stir
fry until cooked (Optional)

完成
Done