Make Tomato Sauce in Your Kitchen

Though tomatoes are categorised as fruits when in the garden nutritionists consider them to be vegetables.
Juicy and delicious, they are greatly valued in the kitchens across the world for their distinct taste and brilliant colour as well as their ability to influence the flavour and texture of other foods.They also make a healthy convenient snack.

Tomatoes are a good source of potassium and beta carotene.They contain lucopene which gives them their distinct red colour,and which is believed to be effective in preventing certain forms of cancer.They are also a useful source of Vitamin C and E.

Ones choice from the various types of tomatoes in the market depends on the use to which they are to be put.Small varieties are valued for the decorative purposes-as garnishes for cooked meals or salads.Larger ones can be used in dishes that call for a lot tomatoes,or for baking whole.

Whatever type to choose to use,select tomatoes that are firm and fresh.They should be smooth,with no cracks or blemishes.If buying maize for use over a long period,select tomatoes that are at various stages of ripening,and use the ripest ones first.Those that are fully ripe can be kept in the refrigerator,but keep the rest in a cool,dry place where they can ripen.

The availability-and cost-of tomatoes is greatly dependant on weather.Make the most use of them when they are in season to thicken stews in place of artificial thickeners
and to make your own tomato sauce.

TOMATO SAUCE
What you need

* 3 table spoons vegetable oil

* 1 yellow onion, finely chopped

* 1 carrot, peeled and finely chopped

* 1 stalk celery, finely chopped

* 2 large cloves garlic, minced

* 4 cups tomatoes peeled and chopped up finely

* 3 tablespoons cilantro, finely chopped

* ½ bay leaf

* 1 teaspoon dried oregano, crumbled

* 2 teaspoons dried freshly ground black pepper.

What to do
Warm the oil in a large, heavy saucepan over medium heat. Add the onion, carrot and celery and sauté for six to eight minutes , stirring occasionally , until the vegetables are softened but not browned . Add the garlic and sauté for a minute longer.

Add the tomatoes, cilantro, bay leaf , oregano basil and water to the pan, cover partially and reduce heat to medium - low. Simmer gently, stirring occasionally, for about an hour and then discard the bay leaf.
In a food processor fitted with a metal blade or with a hand held blender, puree the mixture until smooth. Return to the pan if using a food processor. Stir in the salt and pepper, than continue to simmer the sauce briefly over medium - low heat to reduce it to the desired consistency, then taste to adjust seasoning.
Use immediately with spaghetti, or serve with French fries, eggs or meatloaf. The sauce can also be allowed to cool, covered and refrigerated for up to five days, or frozen up two months. Simply allow to thaw and heat through when required.

TOMATO RICE SOUP WITH GARLIC AND HERBS
What you need

* 3 Table spoons vegetable oil

* 1 ½ tablespoon garlic, minced

* 1 small yellow onion, minced

* 2 ½ cups tomatoes, peeled and chopped

* 3 cups chicken or vegetable or vegetable stock

* 1 cup water

* ½ tablespoon dried oregano or thyme

* I tablespoon red wine . vinegar

* Salt and freshly ground pepper

What to do
Warm the vegetable oil heavy saucepan over very low heat. Add the tomatoes, chicken or vegetable stock. Then the water and simmer, uncovered, for a bout 10 minutes.

Add the rice and cilantro, oregano or thyme and continue to simmer, for two minutes, then ladle into individual bowls and serve immediately.

TOMATO TIPS: To quicken ripening, put tomatoes in a paper bag together with an apple.
To peel, pour boiling water on tomatoes, leave for a moment, then run them under cold water.