A huge selection of tomato sauces on the market today offers the Dolmiio brand. These are very tasty gravy of classic Italian cuisine, cooked according to proven recipes from fresh, not canned or frozen, vegetables. The producer does not add preservatives to any Dolmiio sauce, therefore its shelf life in open form is only 3 days – just like sliced tomatoes.
Existing sauces help cook all the popular Italian dishes. They are divided into directly cooking sauces (that is, they need to be fried, braised or stewed), pasta sauces and pesto. The compositions for the preparation of very interesting.
Types of Dolmio
In the classic Dolmio sauce, the recipe is simple and interesting. Tomatoes and basil are seasoned in it with spices, garlic and onions, as well as ground fennel. In such gravy, it is excellent to cook meat and poultry, in it ready-made dishes can also be served to the table.
Mushroom dolmio is a great sauce for those who love spaghetti bolognese. This is a traditional Italian meat sauce that is eaten with a certain kind of pasta or lasagna. This sauce is so delicious that today it received a second life as an independent meat dish for mashed potatoes or rice. Oregano and basil are classic herbs for making pizza, as well as bolognese.
Many housewives love to cook Dolmio sauce at home. More often than other recipes in home preservation, tomato-garlic ketchup with eggplant from Dolmio is used. In this sauce, meat tenderloin or slices of tender turkey fillet are perfectly prepared. Thyme is the main secret of the sauce, it is he who gives the tomato base a pronounced Italian accent. Also, lovers of home preservation highly appreciate the onion-garlic recipe from Dolmio, which is ideal for almost any dish.
Minced meat with spicy Dolmio sauce will appeal to lovers of chili peppers. Here, basil and oregano do an excellent job of enhancing the piquancy of a familiar taste. But Dolmio with sweet pepper will be an excellent basis for sauté and other dishes requiring tomato and pepper sauce.
Dolmio sauce for the winter can be prepared with paprika and zucchini. This is a delicious version of the gravy, which can independently act as an addition to the side dish – slices of zucchini, garlic and bell pepper will give potatoes or pasta a rich summer aroma. Well, the Dolmio version with cheddar and cream, although it is not prepared for future use, many will want to appreciate its delicate creamy note. Chicken or rabbit is perfectly baked in this sauce – their tender meat is subtly set off by the taste of cheese.
Italian spaghetti with Dolmiio sauce can be eaten even on holidays. The variety of pasta ketchup, which is already fully prepared and should not be subjected to heat treatment, will appeal to those who like unusual combinations in dishes. For example, garlic and eggplant sauce will appeal to lovers of classic dishes, and olive lovers of Mediterranean cuisine. Basil, hot or sweet peppers to choose from will be an excellent basis for pasta with seafood. Plain pasta with Dolmiu sauce will never bother.
Dolmio pesto sauce is a traditional element of delicious salads, rice, pasta, fish. It is prepared on the basis of basil, Grana Padano and Pecorino Romano cheeses, cashew nuts. The unusual taste of this combination is remembered from the first spoon. Pesto is difficult to make at home, but Dolmio helps to enjoy a delicious bouquet of sauce anywhere and anytime.
Cooking Dolmiio at Home
Dolmio Bolognese sauce recipe has long been a classic of every cookbook. Many housewives adjust the recipe written on the jar to their taste and get an original sauce that completely replaces the meat dish. When serving Bolognese to the table, it is recommended to sprinkle with grated Parmesan to emphasize the Italian touch of the dish. There is beef in the sauce recipe, but it can easily be replaced with any meat that you like. Recipe for home-based Bolognese based on Dolmio Bolognese:
- Fry shredded onion and crushed garlic in a skillet with olive oil until translucent. Stuffing is added and cooked to a ruddy state.
- In a separate pan, fry the chopped champignons with onions until half cooked, add the chopped tomatoes and simmer for 5 minutes. Then, tomato paste, 100 grams of water, sugar, salt and spices are added to the mixture. Cook for 15 minutes over low heat, pour juice of 1 lemon at the end and add herbs – oregano, parsley, fennel. This is the Dolmio recipe for tomato bolognese.
- We connect the contents of two pans. Bring to a boil, stirring constantly. Then we reduce the fire and simmer the dish for about 40-50 minutes. 10 minutes before cooking, add the grated carrots in the bolognese.
Served bolognese sauce according to the recipe of Dolmiio along with spaghetti or rice.
Sauce Dolmio bolognese can and canned. The recipe for the winter is not much different from the one discussed above. For preservation, it is important to strictly maintain proportions so that the sauce is not peroxide, but otherwise it can be easily cooked in summer in order to enjoy the taste of fresh vegetables on your own table in winter.
Other homemade favorites include classic Dolmio tomato sauce, ketchup with sweet pepper, and eggplant and garlic sauce. The basis of all home recipes will be tomatoes, onions, salt and sugar, vinegar and all kinds of herbs and spices. Tomatoes and onions must be passed through a meat grinder, after removing the peel from them. Then add oregano, parsley, salt, pepper, sugar and basil to the tomato-onion mass and put on low heat for about an hour. All the time, the mass must be stirred, not allowing burning at the bottom and along the walls of the stewpan. After this, the tomato sauce should be wiped through a sieve to get rid of the remnants of the peel, herbs and not boiled pieces.
The consistency of homemade Dolmi should be akin to the store ketchup – thick, but smooth, uniform, without pieces. Therefore, after getting rid of unwanted particles, the sauce must be boiled down, gradually adding sugar during the cooking process. It is necessary for the preservation of dishes. You need to boil down to the state that the hostess likes, there are no rules here – someone prefers a liquid consistency, and someone prefers stingy.
When the sauce is ready for external signs, you need to add table vinegar and mix it well. On this tomato classic Dolmiio will be ready for unfolding in banks. If you need to cook Dolmiio with vegetables – pepper or eggplant, then they are prepared in a separate pan, fried in butter or stewed, and before adding vinegar are introduced into tomato sauce and a little stew on the fire together.
The benefits of tomato sauces Dolmi
All Dolmiio tomato dressings are not just tasty, but also very healthy. First, they can be eaten at any time of the year, without feeling vitamin deficiency or lack of fresh vegetables in winter. Secondly, any dish, even the simplest or lean, will become much more interesting if you fill it with Dolmio or cook food directly in it.
And thirdly, the tomato base has a number of useful qualities for the human body:
- lycopene – tomato antioxidant, preventing the occurrence of cancer and cardiovascular diseases;
- tomato phytoncides will easily help to overcome and prevent any infection;
- tomatoes are able to thin the blood, so that they slow down the formation of blood clots;
- pectin substances from tomatoes lower cholesterol and have a beneficial effect on vascular pressure;
- Tomatoes perfectly saturate the body, but the calories in them are very few, so this vegetable is allowed for use in the vast majority of diets;
- a full range of vitamins of the group In tomato helps maintain youthful skin, prevents and smoothes wrinkles, gives clarity to the oval of the face;
- serotonin hormone contained in tomatoes has a beneficial effect on the moral and psychological state of a person, preventing sudden mood swings.
All lovers of sweet tomatoes have long appreciated Dolmiio sauces. Many of them can now be constantly found on the shelves of home refrigerators, because it is so pleasant, without much effort, to pamper yourself every day with new dishes prepared with products from Dolmiio.