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You know, homemade tomato sauce is a classic, but making it quickly is often a hassle. Yet, with a Cookeo, it almost becomes child’s play. It’s kind of magical, especially when you don’t have time to hang around in the kitchen.
At my place, preparing tomato sauce with the Cookeo has become a reflex. No need to mess up the cooking or wonder if it will be too watery or not enough. And yet, I’m not the type to follow recipes to the letter, I always tinker a bit.
I’m sharing here my little method, the one that saves my weeknight dinners. We’re going to keep it simple, quick, but above all tasty. The little homemade touch that changes everything, without any hassle.
So, ready to tame your Cookeo for an amazing tomato sauce? Put on your apron, we’re off for a quick trip to tomato country.
The essential ingredients for a successful homemade tomato sauce with the Cookeo
Honestly, what I love about this recipe is that you don’t need weird ingredients. Just some classics lying around in your fridge (or that should have been, because I often forget to buy them…).
- 1 kg of ripe tomatoes – Ideally nice and red and meaty.
- 1 medium onion, finely chopped (I cut it into real chunks, it makes all the difference!)
- 2 cloves of garlic, crushed, to give it some character.
- 2 tablespoons of olive oil, the base without a doubt.
- 1 teaspoon of sugar (to cut a bit of the acidity, otherwise it hits the taste buds too hard).
- Herbs de Provence, thyme, bay leaf, or fresh basil, depending on what you have.
- Salt & pepper, measured by eye (I do it by feel, it’s not always perfect, but that’s what makes it good!)
- A bit of water or broth if needed, to adjust the texture.
Nothing magical, nothing impossible, take what you have on hand. The important thing is to put a little heart into it.
Step by step: how to prepare your tomato sauce with the Cookeo stress-free
I admit, the first time, I was a bit afraid it would overflow or stick. Spoiler: it goes well, really. Here’s how I do it, in chill mode.
- Preparation: Start by cutting the tomatoes into large pieces, don’t forget the onion and garlic, which you sauté in olive oil on the Cookeo using the “brown” function. Smells good already, right?
- Cooking: Add the tomatoes, sugar, herbs, salt, pepper. Stir, then start the quick pressure cooking for 10 minutes. Yes, it’s short, but the Cookeo does the job very well.
- Finishing: Here, I blend everything to have a smooth texture, or I leave some chunks, depends on the mood. Personal tip: add a bit of water or broth if it’s too thick, your call.
- Simmer option: To prevent the sauce from staying too watery, I always add a little simmer time after blending, just 5 minutes, in manual mode, it makes all the difference.
And there you go, your homemade tomato sauce with the Cookeo is ready. Who said quick cooking couldn’t be good?
The essential utensils to succeed your tomato sauce with the Cookeo
Well, let’s not complicate things, but there are still a few tools that make life easier.
- A good sharp knife because if you struggle to cut tomatoes, the rest won’t follow.
- A cutting board, for clean and quick chopping (even if it’s sometimes messy).
- An immersion blender or a regular blender, whichever you prefer for mixing the sauce.
- The Cookeo of course, the star of the show, making everything simpler.
- A wooden spoon, the thing I often forget to take out but that’s handy for stirring.
Nothing too fancy, just the essentials to have fun without struggling.
Variations and tips to spice up your sauce
Well, I like to add my little personal touch, and I recommend you do the same. For example, some Espelette pepper or a hint of paprika also enhance the flavor.
- Add black olives for a super nice Mediterranean taste.
- Incorporate a glass of red wine before cooking, giving the sauce a deep side.
- Add fresh basil leaves at the end of cooking, for immediate freshness.
- A tiny cube of vegetable broth in the water, to boost the flavor.
A friendly tip: do as you feel. Tomato sauce is your playground.
