Kwabapheki basekhaya abaqalayo, isosi katamatisi iyathakazelisa futhi ngezinye izikhathi iyadida. Yenziwa ngokubilisa utamatisi isikhathi eside, bese uyihluza ukuze kususwe izikhumba nembewu. Ivame ukusetshenziswa ezindleleni zokupheka ezidinga ukunambitheka kukatamatisi okucebile, kodwa futhi iphakamisa imibuzo eminingana. Ngingayisebenzisa kanjani ngempumelelo kakhulu? Uyini umehluko phakathi kwesosi katamatisi ekheniwe nesezimbotsheni? Okokugcina, ekusetshenzisweni kwansuku zonke, kufanele ngikhethe isosi katamatisi esenziwe ngaphambilini, noma kungcono ukuyenza ekhaya?
Ukuze aphendule umbuzo wokugcina, uChowhound uxoxe noSara Galetti, umpheki, umsunguli, kanye nomqondisi wokudala we-Tattooed Chef frozen food line. UGaletti uthe ifa lakhe lase-Italy lisho amazinga akhe aphezulu e-tomato sauce, njengoba abapheki abaningi base-Italy bedelela amasoso athengwa esitolo, bekhetha izindlela zokupheka ezilula ezenziwe ekhaya. Naphezu kwalokhu kubandlulula, uGaletti uphawula ukuthi, ikakhulukazi uma kukhulunywa nge-tomato sauce, ukukhetha phakathi kokuthengwa esitolo nokwenziwe ekhaya akulula ngaso sonke isikhathi.
“Ekugcineni, kuyinto ehlukile: ukulula uma kuqhathaniswa nokwenza kube ngokwakho,” kusho yena. “Ukuthenga esitolo kuyashesha futhi kulula, futhi ukunambitheka kuhlala kufana. Okwenziwe ekhaya ‘kwenzelwe wena’,” echaza, okusho ukuthi ungakhetha “ubumnandi, ukuba mnandi, noma ukuqina.” Kodwa uma isikhathi sifushane, ukuthenga esitolo kuvame ukuba lula kakhulu. “Ngihlala ngigcina ipayipi esiqandisini ubusuku beviki,” kuvuma uGaletti.
Nakuba umpheki ochwepheshile uSarah Galetti ekholelwa ukuthi isosi katamatisi ethengwe esitolo ifana neyasekhaya, lokho akusho ukuthi uyakwenyanya ukupheka ekhaya. Uchaza ukuthi ukwenza isosi katamatisi kusukela ekuqaleni kungaba yinto ejabulisayo kakhulu uma “ihambisana nendlela yakho yokuphila.” Uthi, “Kulula, kudala umuzwa wento ekhethekile, futhi kuyindlela enhle yokusebenzisa utamatisi osezokonakala.”
Ukuze enze isosi katamatisi eyenziwe ekhaya engcono kakhulu, uGaletti utusa ukusebenzisa utamatisi omkhulu weplamu, njengeSan Marzano noma iRoma, oqukethe imbewu encane futhi onokunambitheka okungcono kunezinye izinhlobo. Imfihlo yakhe yokwenza isosi katamatisi ukusakaza i-puree katamatisi ephepheni lokubhaka bese uyibhaka kuhhavini ekushiseni okuphansi. “Kulula kunokupheka esitovini futhi kwenza isosi katamatisi ibe mnandi kakhulu,” usho kanje.
Uma ukulula kubaluleke kakhulu kunokunambitheka komuntu siqu, vele uthenge i-ketchup esitolo esikhulu. Uma sikhuluma ngenani, uGaletti utusa uhlobo lwase-Italy. “Ugogo wami wayevame ukwenza i-ketchup ngotamatisi owomiswe elangeni, futhi yayimnandi kakhulu,” kusho yena. “Kodwa angisakwazi ukwenza lokho, ngakho-ke ngisebenzisa i-Mutti ketchup epayipini. Yenziwe ngotamatisi base-Italy abangu-100%, igxile kakhulu, futhi empeleni, inambitheka kakhulu kune-ketchup eyenziwe ekhaya.”
Isikhathi sokuthunyelwe: Disemba-30-2025