{"id":15574,"date":"2025-08-05T08:22:29","date_gmt":"2025-08-05T08:22:29","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=15574"},"modified":"2025-08-05T08:22:29","modified_gmt":"2025-08-05T08:22:29","slug":"sauce-tomate-maison","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/sauce-tomate-maison\/","title":{"rendered":"Sauce tomate maison"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e : 75 min \/ 1,5 L de sauce tomate
\n<\/strong>CORDLESS<\/a> AVEC COUTEAU \u00c9TOILE
\nMat\u00e9riel: pots de conserve propres, couvercles compris<\/i><\/p>\n

L\u2019\u00e9t\u00e9 en conserve ! Les tomates sont \u00e0 leur apog\u00e9e : c\u2019est le moment parfait pour pr\u00e9parer une bonne r\u00e9serve de sauce tomate. Gourmande, parfum\u00e9e d\u2019herbes aromatiques fra\u00eeches, relev\u00e9e d\u2019un soup\u00e7on de vinaigre balsamique pour plus de profondeur\u2026 id\u00e9ale pour les p\u00e2tes, une shakshuka ou une soupe. Et avec le bamix\u00ae pour vous pr\u00eater main-forte, c\u2019est (presque) un jeu d\u2019enfant. Quelques bocaux bien propres et hop, vous avez de quoi r\u00e9galer la maison pendant des mois.<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n

<\/h3>\n

\u00bb <\/span>2 kilos de tomates
\n\u00bb <\/span>2 oignons de taille moyenne
\n\u00bb <\/span>2 gousses d’ail
\n\u00bb <\/span>2 brins de thym
\n\u00bb <\/span>2 brins de persil plat
\n\u00bb <\/span>2 brins de romarin
\n\u00bb <\/span>2 feuilles de laurier
\n<\/span>\u00bb <\/span>2 cuill\u00e8res \u00e0 soupe de vinaigre balsamique
\n\u00bb <\/span>huile d’olive extra vierge
\n\u00bb <\/span>sel et poivre
\n<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb15578″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Incisez en croix la base des tomates. Plongez-les quelques minutes dans l\u2019eau bouillante, sortez-les puis pelez-les une fois ti\u00e8des. Coupez les oignons grossi\u00e8rement, l\u2019ail en lamelles. Attachez le thym, le romarin, le persil et le laurier en un bouquet garni.<\/span><\/li>\n
  2. Faites chauffer un filet d\u2019huile d\u2019olive dans une grande po\u00eale. Faites revenir les oignons jusqu\u2019\u00e0 ce qu\u2019ils soient translucides. Ajoutez l\u2019ail, faites revenir encore un peu, puis incorporez les tomates, le bouquet garni et le vinaigre balsamique. Salez et poivrez \u00e0 votre convenance.<\/span><\/li>\n
  3. Baissez le feu et laissez mijoter sans couvercle pendant une heure. \u00c9crasez les tomates doucement avec une cuill\u00e8re en bois pendant la cuisson. Retirez le bouquet garni. Ins\u00e9rez le couteau \u00e9toile sur le bamix\u00ae et mixez jusqu\u2019\u00e0 obtenir une sauce bien lisse. Rectifiez l\u2019assaisonnement \u00e0 votre go\u00fbt si besoin.<\/span><\/li>\n
  4. R\u00e9partissez la sauce dans des bocaux st\u00e9rilis\u00e9s (utilisez \u00e9ventuellement un entonnoir). Remplissez jusqu\u2019\u00e0 2 cm du rebord maximum et fermez imm\u00e9diatement. Placez les bocaux dans une grande casserole d\u2019eau chaude (l\u2019eau doit arriver juste sous les couvercles). Ajoutez un peu de vinaigre dans l\u2019eau pour \u00e9viter le calcaire. Portez \u00e0 \u00e9bullition et laissez bouillir 10 minutes.<\/span><\/li>\n
  5. Sortez les bocaux et laissez-les refroidir. Pendant le refroidissement, vous devriez entendre un petit \u00ab plop \u00bb : c\u2019est le signe d\u2019une bonne mise sous vide. V\u00e9rifiez que le couvercle est bien scell\u00e9 : il ne doit plus produire de clic lorsqu\u2019on appuie dessus.<\/span><\/li>\n
  6. Conservez dans un endroit frais et sec. La sauce se garde jusqu\u2019\u00e0 6 mois. Vous pouvez aussi la congeler.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1754381599731-3eb17dc8-1758-8″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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