Sos od italijanskog slljiva paradajza (Italian plum tomato sauce)

Sastojci: 2kg italijanskog sljiva paradajza, 1 veza persuna (iseckan), 6 cena belog luka (iseckan), 4 feferone, 1 kasika harisa sosa, 2.5g ljute aleve paprike, 2.5g origana, 2.5g kima u prahu, 

Priprema:

1. Paradajz oprati i oljustiti. Iseci na manje komade.

2. U serpu staviti paradajz, persun, beli luk, feferone, harisa sos, ljutu alevu papriku, origano i kim i krckati na srednjoj temperaturi 1 sat povremeno mesajuci. Dodati malo vode ako postane gusce nego kecap.

3. Ostaviti da se ohladi.

4. U blender staviti i blendati dok ne postane glatko.

5. Sipati u tegle i cuvati u frizideru do 10 dana. Sipati u plasticne posude i cuvati u zamrzivacu do 6 meseci.

Napomena: posle duzeg stajanja u zamrzivacu moze se malo razdvojiti prilikom otapanja. Staviti da prokljuca, ostaviti malo da se ohladi pa staviti u blender da se spoji.

Ingredients: 2 kg of Italian plum tomatoes, 1 bunch of parsley leaves (chopped), 6 cloves of garlic (chopped), 4 jalapeño peppers or any other chili peppers, 1 tablespoon of harissa sauce, 2.5 g of hot cayenne pepper, 2.5 g of oregano, 2.5 g of cumin powder.

Preparation:

1. Wash and peel the tomatoes. Cut into smaller pieces.

2. Put tomatoes, parsley, garlic, pepperoni, harissa sauce, hot cayenne pepper, oregano and cumin in a pot and cook at medium temperature for 1 hour, stirring occasionally. Add a little water if it becomes thicker than ketchup.

3. Leave to cool.

4. Place in a blender and blend until smooth.

5. Pour into jars and store in the refrigerator for up to 10 days. Pour into plastic containers and store in the freezer for up to 6 months.

Note: after a long time in the freezer, it may separate a little during thawing. Bring to a boil, leave to cool a little, then put in a blender to combine.