Making tomato sauce

imageFresh tomatoes from Agbogbloshie Market: the supermarkets here seemed to have a lot of Dutch tomatoes, so I was so happy to go to the market and see a better selection of local tomatoes. Passata is expensive, and the pre-made pasta sauces seem to be oddly flavoured, so time to make some basic tomato sauce for pasta and pizza. Agbogbloshie is better known as the digital dumping ground in Accra, but there is also a older large fresh produce market there.

After washing the tomatoes well, I chopped them up, slow-cooked them with onions, a bit of garlic, and salt and pepper. The tomatoes should have been soaked in disinfectant first, as the tap water is not clean here (cholera, typhoid….), but I figured a couple hours of slow cooking would help.

image

Voila!I was thinking of Rachel Roddy’s tomato sauce and the plan was to make a smoother tomato sauce like passata, but when almost all of your kitchen tools are in transit, including the food mill, funnel and storage containers, one improvises.  This became a slow-cooked, very tasty (though unblended) tomato sauce, ladled up with an espresso cup into little water bottles for freezing. All set for pizza or pasta.

image We are lucky to have a proper kitchen here, and this move to Ghana is certainly teaching us to be more selective about what we need. The selection of kitchen tools in shops is better than expected, though anything imported is expensive. While waiting for our small set of boxes from Rome, we bought pots, pans, plates, a chopping board, and three kitchen knives. It will be nice to have the food mill, a kettle, the Norwegian waffle iron from my mother (a little luxury!), and I miss baking, but we are managing fine. Cooking again makes it feel more like home.

 

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4 thoughts on “Making tomato sauce

    1. krumkaker Post author

      Thanks! After four weeks in hotels, it was so good to start cooking again. We’ve been restocking kitchen gear slowly since moving in, and are impressed over the selection – and intrigued by unfamiliar items, like fufu bowls. More to explore.

      Reply
    1. krumkaker Post author

      Good question! I thought it might, since I’ve seen both iodine vegetable wash and spirit vinegar used, soaking vegetables in water with some drops of disinfectant 3-5 minutes. But we’ve shaken off the disinfectant-saturated water, and it seems OK taste-wise so far, even more delicate vegetables like bok choi.

      Reply

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