How to Prepare Tomato Stew.

How to Prepare Tomato Stew.

Tomato Stew you the most used in prepare the Rice Recipes such as :

Jollof Rice,
Coconut Rice,
Rice & Beans,
Boiled Rice. etc....

And also used in other Recipes such as the Beef, pork, fish, Chicken. Etc.....

Is very good to always have already prepared tomato stew in a large quantity stored in freezer. It makes your cooking faster.

Note ; when preparing tomato sauce you don't have to add any seasoning and other ingredients to the sauce on less is ready to use, cause the sauce is just a base.

So many homes have been broken down today just because the wife doesn't know how to prepare a good food and sauce.

That's why have set my blog all alone for "foodies/recipes."

There are different ways of tomato sauce, and each are used for different recipes.

You may not get what I mean by different types, like now you want to prepare for boiled white rice. All you need is to add beef or fish or pork or chicken, with thyme, curry, Knorr, salt and pepper to tomato sauce to get the Stew used to eat boiled white rice.

INGREDIENTS YOU NEED TO PREPARE TOMATO SAUCE.

* 10Ball of fresh raw Tomatoes; known as tomate pera in Spanish and pomodoro pera in Italian.

OR

* 400g tinned tomato paste.

* Vegetable Oil.

* 2 onions.

IMPORTANT NOTE'S :

1. Tomatoes : If you are using raw tomatoes, try to get the fresh ones and not the one with lots of water. Using fresh raw tomatoes you still need to remove all the seeds if you know your blender can't blend off the seed.

2. Vegetable Oil: nowadays vegetable oil is now produce and manufactured by different companies and different sources such as following;

Melons.

Palm.

Soybean.

sunflower seeds.

cotton seed.

Palm kernel.

Coconut.

All this are still vegetables oil but has different tests and benefits, so it is advisable to always us Soybean oil or Coconut oil.

3. Tomatoes Paste : The tomato paste is usually very thick and concentrated. And if you fry the tomato paste as it is, it will burn straight away no doubt. But if I want to fry my I will add little water to it to make it watery . But in some other part of the world such as Europe, Asia, and the rest of the world there tomatoes are usually watery. And the tomato paste add more colors to your tomato sauce.

Before you proceed.

1. Wash your hands and your cooking tools such as spoons, pot, blend, etc.... And now wash your tomatoes and onions.

Don't forget; if your blend can't blend the tomatoes seeds, remove the seeds unless you are sure your blender can grind them very well.

2. If you are using the thick tomato paste that is common, mix it with warm water to get a watery. Or if you are using watery tinned tomato puree open it and pour into a plate. Then keep aside.

3. Chop the onions into small pieces.

DIRECTIONS ;

1a. Get your cooker set up and place your cooking pot on it, then pour the fresh tomato which you've already blend, and heat it for like 10 to 15 minutes or till when the water almost get dried.

1b. If you are using the watery tomato paste, pour your oil into the pot first and live it for 5 minutes and pour the  watery tomato paste, and reduce the heat to low. Cook till the water in the tomato
Paste dried as much as possible.

2. Then add the following to your fresh tomatoes blend ;

* Vegetable Oil,
* Chopped fresh Onions,

And Stir very well.

NOTE ; you don't need step "2" if you are using "1b" step "2" is for the users of "1a"

3. Fry and stir at short intervals, and reduce your cooker to a very low heat
till the oil has completely flat on top from the tomato ground. if you have fry it very well, and have an irregular line left from smearing or motion of oil. Taste the  tomato stew to make sure that the raw tomato taste is are no more.
As time goes on and practice with challenges, you will be soon be an expert.

4. Now you are OK with the taste, your tomato stew is ready to use. If you are using it immediately, add it to your cooking. But if not used keep it cool at 20°c.