{"id":188509,"title":"Sos nomato","modified":"2026-10-06T15:05:35+02:00","plain":"Un sos ro\u0219u f\u0103r\u0103 ro\u0219ii: ardei, morcov, usturoi \u0219i ierburi aromatice pasate, pentru paste, pizza, carne \u0219i legume.\n\n\n\nRo\u0219u intens, fin \u0219i lucios, sosul nomato \u00eembrac\u0103 la fel de bine pastele \u0219i pizza, dar \u0219i carnea \u0219i legumele. Ardeiul, morcovul, usturoiul \u0219i ierburile aromatice formeaz\u0103 o baz\u0103 parfumat\u0103, cu 2 g de carbohidra\u021bi ne\u021bi pe por\u021bie. Pentru 4 por\u021bii, calcula\u021bi 45 de minute de preparare, pu\u021bin mai mult \u00een func\u021bie de varianta la cuptor sau la crati\u021b\u0103. Aceast\u0103 re\u021bet\u0103 face parte din colec\u021bia mea de sosuri \u0219i dipuri keto.\n\n\n\nCe este sosul nomato?\n\n\n\nSosul nomato este un sos ro\u0219u f\u0103r\u0103 ro\u0219ii, preparat din legume g\u0103tite \u0219i apoi pasate. Principiul este simplu: s\u0103 reproduc\u0103 nuan\u021ba, dulcea\u021ba \u0219i consisten\u021ba unui sos ro\u0219u de ro\u0219ii, folosind ardei ro\u0219u, morcov \u0219i c\u00e2teva ingrediente aromatice simple.\n\n\n\nTrei variante ofer\u0103 aceast\u0103 textur\u0103 fin\u0103: o variant\u0103 la cuptor cu sfecl\u0103 \u0219i dovleac, o variant\u0103 la cuptor bazat\u0103 pe ardei \u0219i morcov \u0219i o variant\u0103 la crati\u021b\u0103 cu m\u0103r, \u021belin\u0103 apio, busuioc proasp\u0103t, amidon de arorut \u0219i sirop de ar\u021bar, ultimele dou\u0103 fiind op\u021bionale. Variantele la cuptor se prepar\u0103 la 200 \u00b0C; un blender vertical sau un robot de buc\u0103t\u0103rie asigur\u0103 textura final\u0103.\n\n\n\nPentru varia\u021bie: Tapenad\u0103 de m\u0103sline verzi.\n\n\n\nPrincipiile re\u021betei\n\n\n\nSosul nomato r\u0103spunde unei nevoi concrete: un sos ro\u0219u f\u0103r\u0103 ro\u0219ii, atunci c\u00e2nd acestea nu \u00ee\u0219i au locul \u00een meniu sau c\u00e2nd c\u0103uta\u021bi o arom\u0103 mai bl\u00e2nd\u0103, mai pu\u021bin acid\u0103, cu gust de legume coapte. Metoda se bazeaz\u0103 pe pa\u0219i simpli: \u00eenmuierea legumelor prin g\u0103tire, dezvoltarea aromei bl\u00e2nde a usturoiului, asezonarea cu ierburi aromatice, apoi pasarea p\u00e2n\u0103 la ob\u021binerea unei compozi\u021bii fine \u0219i omogene.\n\n\n\nIngredientele principale\n\n\n\nVarianta la cuptor cu sfecl\u0103 \u0219i dovleac combin\u0103 1 ardei ro\u0219u, aproximativ 125 g de sfecl\u0103, 100 g de dovleac, 100 g de morcovi, 2 c\u0103p\u0103\u021b\u00e2ni de usturoi \u0219i 2 cepe mici. Sfecla intensific\u0103 nuan\u021ba de ro\u0219u \u0219i adaug\u0103 o not\u0103 p\u0103m\u00e2ntie, iar dovleacul, chiar \u0219i decongelat \u0219i apoi bine zv\u00e2ntat, ofer\u0103 o textur\u0103 cremoas\u0103. Cele 4 linguri de ulei de m\u0103sline, ierburile aromatice, sarea \u0219i 2 linguri de sirop de ar\u021bar \u00eenvelesc legumele \u00eenainte de a fi introduse \u00een cuptor.\n\n\n\nVarianta la cuptor f\u0103r\u0103 sfecl\u0103 \u0219i dovleac are o nuan\u021b\u0103 de portocaliu intens. Dulcea\u021ba sa provine \u00een principal din 2 ardei ro\u0219ii \u0219i 200 g de morcovi, al\u0103turi de 2 cepe mici sau 1 ceap\u0103 mare, 2 c\u0103p\u0103\u021b\u00e2ni de usturoi, 4 linguri de ulei de m\u0103sline extravirgin, 2 linguri\u021be de oregano sau cimbru uscat, 2 linguri\u021be de salvie sau rozmarin uscat, 4 prafuri generoase de sare \u0219i 1,5 linguri de sirop de ar\u021bar.\n\n\n\nDescoperi\u021bi \u0219i: Hummus de conopid\u0103.\n\n\n\nVarianta la crati\u021b\u0103 reune\u0219te 2 ardei ro\u0219ii, 150 g de morcovi, 3 \u0219alote sau 2 cepe, 4 c\u0103\u021bei de usturoi, 1 m\u0103r \u0219i 2 tije de \u021belin\u0103 apio, pentru un gust mai vioi. M\u0103rul aduce o not\u0103 fructat\u0103, \u021belina o not\u0103 proasp\u0103t\u0103, iar busuiocul, 4 m\u00e2ini de frunze rupte \u0219i ad\u0103ugate dup\u0103 pasare, \u00ee\u0219i p\u0103streaz\u0103 aroma. Amidonul de arorut, op\u021bional, \u00eengroa\u0219\u0103 un sos prea fluid.\n\n\n\nVariante, textur\u0103 \u0219i asocieri\n\n\n\nVarianta la cuptor ofer\u0103 gustul cel mai intens \u0219i textura cea mai dens\u0103. Dup\u0103 c\u00e2teva minute de repaus, coaja ardeilor se desprinde u\u0219or, semin\u021bele se \u00eendep\u0103rteaz\u0103, iar usturoiul moale se scoate ap\u0103s\u00e2nd baza fiec\u0103rei c\u0103p\u0103\u021b\u00e2ni. La crati\u021b\u0103, metoda este mai rapid\u0103: ceapa sau \u0219alotele se \u00eenmoaie \u00een ulei, apoi usturoiul, morcovul, ardeiul \u0219i \u021belina fierb la foc mic cu sup\u0103 aproximativ 8 minute, m\u0103rul fiind ad\u0103ugat \u00een amestec cu 2 minute \u00eenainte de pasare. C\u00e2nd pasa\u021bi, \u00eencepe\u021bi cu foarte pu\u021bin lichid, apoi ajusta\u021bi cu ap\u0103 sau ulei, \u00een func\u021bie de utilizare.\n\n\n\nDe \u00eencercat \u0219i: Atjar ketimoen.\n\n\n\nPentru pizza, o textur\u0103 groas\u0103 \u00eempiedic\u0103 \u00eenmuierea aluatului; pentru paste, un sos mai fluid le \u00eembrac\u0103 mai bine, de exemplu pe t\u0103i\u021beii de konjac. Al\u0103turi de carne, legume coapte sau f\u00e2\u0219ii de dovlecel, formeaz\u0103 un \u00eenveli\u0219 aromat, mai ales cu dovlecei la air fryer, vinete la air fryer, un mu\u0219chiule\u021b de porc la air fryer sau piept de pui la air fryer. Folosi\u021bi imediat cantitatea necesar\u0103, apoi congela\u021bi restul \u00een por\u021bii etichetate cu data \u0219i re\u00eenc\u0103lzi\u021bi la foc mic, ad\u0103ug\u00e2nd pu\u021bin\u0103 ap\u0103 dac\u0103 sosul s-a \u00eengro\u0219at.\n\n\n\nPentru alte idei s\u0103race \u00een carbohidra\u021bi, r\u0103sfoi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tSos nomato\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tVariant\u0103 coapt\u0103 cu sfecl\u0103 ro\u0219ie \u0219i dovleac1 ardei gras ro\u0219u125 g de sfecl\u0103 ro\u0219ie (adic\u0103 aproximativ 1 sfecl\u0103 mare)100 g de dovleac (se poate folosi \u0219i congelat)100 g de morcovi (adic\u0103 aproximativ 3 morcovi din leg\u0103tur\u0103)2 c\u0103p\u0103\u021b\u00e2ni de usturoi2 mici cepe (sau 1 mare)2 linguri\u021be de oregano uscat (sau de cimbru)2 linguri\u021be de salvie uscat\u0103 (sau de rozmarin)2 linguri de sirop de ar\u021bar4 linguri de ulei de m\u0103sline extravirgin4 prize generoase de sare (celtic\u0103 de mare)Variant\u0103 la cuptor f\u0103r\u0103 sfecl\u0103 ro\u0219ie \u0219i f\u0103r\u0103 dovleac2 ardei gra\u0219i ro\u0219ii200 g de morcovi (adic\u0103 aproximativ 6 morcovi din leg\u0103tur\u0103)2 mici cepe (sau 1 mare)2 c\u0103p\u0103\u021b\u00e2ni de usturoi1.5 lingur\u0103 de sirop de ar\u021bar2 linguri\u021be de oregano uscat (sau de cimbru)2 linguri\u021be de salvie uscat\u0103 (sau de rozmarin)4 linguri de ulei de m\u0103sline extravirgin4 prize generoase de sare (celtic\u0103 de mare)Varianta la crati\u021b\u0103 cu m\u0103r \u0219i busuioc2 ardei gra\u0219i ro\u0219ii150 g de morcovi3 \u0219alote (sau 2 cepe)4 c\u0103\u021bei de usturoi1 m\u0103r2 tije de \u021belin\u0103 apio4 m\u00e2ini de busuioc proasp\u0103t4 prize generoase de sare (celtic\u0103 de mare)2 linguri de ulei de m\u0103sline extravirgin2 linguri\u021be de amidon de arorut (op\u021bional)2 linguri de sirop de ar\u021bar (op\u021bional)\t\n\t\n\t\tVarianta cu legume coapte (pute\u021bi omite dovleacul \u0219i\/sau sfecla)Pre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade. Folosi\u021bi apoi gr\u0103tarul \u0219i tava de copt. Acoperi\u021bi tava cu h\u00e2rtie de copt sau a\u0219eza\u021bi pe ea un vas termorezistent.Cur\u0103\u021ba\u021bi ceapa, sp\u0103la\u021bi sfecla \u0219i t\u0103ia\u021bi-le pe am\u00e2ndou\u0103 \u00een sferturi mari. Sp\u0103la\u021bi (\u0219i r\u0103zui\u021bi, dac\u0103 este necesar) morcovul \u0219i t\u0103ia\u021bi-l rondele. T\u0103ia\u021bi un dovleac proasp\u0103t \u00een 2 felii ; l\u0103sa\u021bi buc\u0103\u021bile congelate s\u0103 se dezghe\u021be pu\u021bin, apoi usca\u021bi-le prin tamponare (nu este necesar s\u0103 le dezghe\u021ba\u021bi complet).Amesteca\u021bi siropul de ar\u021bar cu uleiul, sarea \u0219i ierburile aromatice. \u00cencorpora\u021bi ceapa, sfecla, morcovul \u0219i dovleacul. L\u0103sa\u021bi-le pu\u021bin s\u0103 absoarb\u0103 aromele.Sp\u0103la\u021bi ardeiul sau ardeii \u0219i usca\u021bi-i. L\u0103sa\u021bi codi\u021ba la locul ei, pentru a putea apuca ardeiul mai t\u00e2rziu.\u00cendep\u0103rta\u021bi \u00eenveli\u0219urile exterioare ale c\u0103p\u0103\u021b\u00e2nilor de usturoi, dar l\u0103sa\u021bi to\u021bi c\u0103\u021beii ata\u0219a\u021bi \u0219i \u00eentregi. T\u0103ia\u021bi cap\u0103tul superior al tuturor c\u0103\u021beilor. Stropi\u021bi suprafe\u021bele t\u0103iate cu pu\u021bin ulei. \u00cenveli\u021bi c\u0103p\u0103\u021b\u00e2nile de usturoi (separat) \u00een folie de aluminiu.A\u0219eza\u021bi ardeiul sau ardeii pe gr\u0103tarul cuptorului (pur \u0219i simplu ca atare, f\u0103r\u0103 alt\u0103 preg\u0103tire). A\u0219eza\u021bi al\u0103turi c\u0103p\u0103\u021b\u00e2nile de usturoi \u00eenvelite.Pune\u021bi legumele marinate \u00een vasul termorezistent, apoi a\u0219eza\u021bi-l pe tava de copt. Le pute\u021bi pune \u0219i pe h\u00e2rtie de copt.Introduce\u021bi gr\u0103tarul \u00een cuptor, chiar deasupra nivelului de mijloc. Introduce\u021bi tava de copt dedesubt. Ave\u021bi grij\u0103 ca eventualul suc al ardeiului s\u0103 nu curg\u0103 \u00een vas, ci al\u0103turi. Sau pe h\u00e2rtia de copt, dar nu pe legume. Sucul se arde repede ; astfel, cuptorul r\u0103m\u00e2ne curat \u0219i evita\u021bi s\u0103 consuma\u021bi inutil alimente arse.Seta\u021bi temporizatorul la 30 de minute.Scoate\u021bi vasul din cuptor. Seta\u021bi temporizatorul pentru \u00eenc\u0103 15 minute.Scoate\u021bi ardeiul \u0219i usturoiul din cuptor \u0219i l\u0103sa\u021bi-le s\u0103 se r\u0103ceasc\u0103. A\u0219tepta\u021bi cel pu\u021bin aproximativ 5 minute \u00eenainte de a continua f\u0103r\u0103 s\u0103 v\u0103 arde\u021bi m\u00e2inile.Cur\u0103\u021ba\u021bi ardeiul de pieli\u021b\u0103 \u0219i \u00eendep\u0103rta\u021bi semin\u021bele.Presa\u021bi c\u0103\u021beii pentru a scoate miezul de usturoi. Cel mai simplu este s\u0103 \u00eei l\u0103sa\u021bi ata\u0219a\u021bi de c\u0103p\u0103\u021b\u00e2n\u0103 \u0219i s\u0103 presa\u021bi de la baz\u0103 spre deschiz\u0103tur\u0103.Pune\u021bi toate legumele \u00eentr-un robot de buc\u0103t\u0103rie mic (sau \u00eentr-un bol, folosind un blender vertical). Mixa\u021bi \u0219i, dac\u0103 este necesar, ad\u0103uga\u021bi ulei suplimentar sau ap\u0103 pentru a facilita mixarea. Dar nu prea mult, pute\u021bi oric\u00e2nd s\u0103 dilua\u021bi sosul mai t\u00e2rziu.Folosi\u021bi imediat cantitatea necesar\u0103 \u0219i congela\u021bi restul \u00een por\u021bii.Varianta g\u0103tit\u0103 \u00een crati\u021b\u0103T\u0103ia\u021bi ceapa fin \u0219i c\u0103li\u021bi-o la foc mic \u00een ulei.T\u0103ia\u021bi usturoiul buc\u0103\u021bi \u0219i ad\u0103uga\u021bi-l.T\u0103ia\u021bi morcovul, ardeiul \u0219i \u021belina apio \u0219i ad\u0103uga\u021bi-le. Deglasa\u021bi cu sup\u0103. L\u0103sa\u021bi s\u0103 fiarb\u0103 \u00eencet aproximativ 8 minute.Sp\u0103la\u021bi m\u0103rul \u0219i t\u0103ia\u021bi-l buc\u0103\u021bi. Dac\u0103 nu tolera\u021bi bine coaja, cur\u0103\u021ba\u021bi mai \u00eent\u00e2i m\u0103rul. Ad\u0103uga\u021bi-l \u00een sos \u0219i l\u0103sa\u021bi s\u0103 mai fiarb\u0103 aproximativ 2 minute.Mixa\u021bi sosul.\u00cen func\u021bie de utilizarea dorit\u0103, sosul poate fi pu\u021bin prea lichid. Ad\u0103uga\u021bi amidon de arorut pentru a-l \u00eengro\u0219a u\u0219or.Rupe\u021bi busuiocul \u00een buc\u0103\u021bele mici \u0219i \u00eencorpora\u021bi-l \u00een sos.Ad\u0103uga\u021bi sirop de ar\u021bar, dac\u0103 dori\u021bi, dup\u0103 gust.Folosi\u021bi imediat cantitatea necesar\u0103 \u0219i congela\u021bi restul \u00een por\u021bii.\t\n\t\n\t\tUstensile : cuptor cu gr\u0103tar, la 200 de grade, folie de aluminiu, robot de buc\u0103t\u0103rie (mic) sau blender vertical, ori crati\u021b\u0103 (doar pentru varianta g\u0103tit\u0103 \u00een crati\u021b\u0103).\n\t\n\t\n\t\tSauceFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188509","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=188509"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188509\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184899"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=188509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=188509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=188509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}