TWENTY-five years ago in Germany, I was invited into a home of an artist friend and talked about "Icons".
These were those priceless religious relics that were smuggled out of the USSR. Most of them were hidden and kept in East Germany. The West of the country is quite religious in fact.
Mom has her own collection of "Icons". I have some borrowed from mom. She has surely forgotten about them, so they can be considered mine now. I do take care of them as I know how much they are worth.
It was in that small home where the owner decided to prepare a meal for us. I was expecting something but it wasn't to be. The lady of the house asked if I could help while mom and some others were talking about the arts. Anyway, I wanted to be in the kitchen, anytime.
All I saw in the table were large ripe tomatoes. There was some garlic and fresh basil. I immediately knew what was coming. Except, I didn't expect anything from a German for this. In Italy it would have been a given.
A cauldron with water is heated over a wood fired stove. Bread was being baked, the char of a smell was heavenly. Soon after it was beginning to boil then the tomatoes were placed.
It wasn't long before the skin of the tomato was about to scar when the boiling water was drained. A slab of butter is added then the crushed garlic, the cooking continued on until the garlic was slightly burned and the butter melted.
Soon after the tomatoes all begin to mix in. The texture by this time was quite thicker than previously. Then the basil leaves were rolled all bunched up with one another then chopped with a knife before being added. Another slab of butter is added. It is even thicker now.
The smell was so aromatic. A sift was brought out, I was asked to help out by lifting the pot and its contents through the sift. A spoon was used to mash all the contents. Seeds and peel all collected and thrown away.
The bowl that collected the tomato mix was immediately set on the table. I was soon waiting for the second part, which was to prepare the dough but something was already being baked in the oven at the same time. I thought it would pasta.
Freshly baked bread and the pot of tomato was set in the middle of the table, we each had bowls and just a spoon. We were served and that was it.
Juan just had to break off a piece of the bread and dip it in the bowl of tomato mix. I just followed and as soon as I put it in my mouth it was heaven. It smelled heavenly, the mix and the bread and the taste was so so good!
That was the simple meal we had. I expected pizza, there was none, pasta, so Italian, I was in Germany and we had soup. It was the most simple way to make soup, it was also the best soup I ever tasted. The home baked bread complimented it very well too.
I would every once in awhile prepare it this same way. I have never forgotten how it was prepared. I however do one over. I will prepare it the same exact way but prepare a whole bunch more. I am now back in Germany and will do the same for my hosts.
Other than soup, the mix is used as sauce for pasta. Sardines or Corned Beef is sautéed with sliced onions and the best pasta sauce you will already have. My secret revealed for every Juan is Anchovies. Knorr Beef Cubes added will even make it better. 555 or Toyo sardines can be added as an alternative if ever.
From the collection mix, I will also spread it in sliced French Bread, Panini or even Pandesal, just add Kesong Puti and some fresh Basil or Arugula and the perfect breakfast can be had.
Shrimps and Clams can be added for soup or pasta and pizza from this mix. To make one over I normally would add old and stale bread roughly sliced and the sauce will be so thick and good as a hearty soup. Burnt bread works better instead of being discarded or thrown away. The taste is so good from the char.
Then there's the pizza, yes this is the time for it. Mold the pizza dough before adding the tomato mix and just add anything from salami to pepperoni, mushrooms, bell pepper, onions and garlic and soon after any cheese you can find.
Cheese Melt works, Chiz Whiz too, but if you have some hidden collection of cheese smelling somewhere away, maybe for this, Iberico Ham and Smoked Salmon may also be added with this tomato mix before putting in an oven.
I would also use the same mix for lasagna but that is just the same. Just add cream cheese. So I can become even more creative. I will add Reno liver spread and bell peppers, potato and carrots before adding beef, chicken pork or kalding and soon after you already have Caldereta or Afritada.
Shank of beef with the mix, then slow cooked with some sausage is served as Italian Osso Bucco. Shrimps with Olive Oil and Garlic added with a little of the mix becomes Spanish Gambas. Beef cubes after being seared a little can be slow cooked with the tomato mix and becomes German Goulash, add carrots or potatoes.
I was in tomato heaven in Sicily. They were just so sweet. We ate it just like that. Of course I added Balsamic Vinegar and Olive Oil, Salt and Pepper and Wallah! All I mentioned was done in Italy to impress my hosts. They did find some recipes from my way. It may not be the right way but it works.
When spices and chilies are added into the mix it will become the best Malaysian Sambal, Fish and Chicken is best mixed with this mix. Similarly with beef, cooked until the mix is thickened even more is Indonesian Beef Rendang, just add roasted rice. With chili powder and paprika it may be used for Mexican Taco and Burrito, just add cilantro or avocado and you have Guacamole.
Even with fried fish just add the very same mix and it becomes Sarciadong Tilapia or whatever fish you may have. It also can be added to grilled eggplant for a most flavourful side dish to any Inihaw. Just beat a couple of eggs for omelet and add this mix, it will be special. There's a Spanish dish called Huevos, it is this same sauce but added with blood sausage and and ham before cracking eggs, then bake in the oven.
My specialty with this tomato base mix is Pochero. Surely every Juan has their way of cooking this dish. My way is with beef pecho or cubes which I slow cook with garlic, onions, potato and saba, yes the banana type.
The tomato mix will be added when all is cooked. It just adds so much flavor for the nilaga or bulalo, or on the side.
This was the very same dish that I was asked to prepare and was featured in a cook book by SM. It is also the best gift to give to family and friends abroad. I also happen to be in the first pages of the cook book.
Lucky me. Based on place, Baguio and family name.
It will just keep tasting better and better every time. So just cook when good, sweet and plump tomatoes are on season and store it properly. I still continue to do it this way. Safe keeping it in batches or in different Tupperware works too. Then leave in freezer and when needed.
Finally, to top it all off, a little salt and sugar and that's the best ketchup, homemade. For hot sauce like Tabasco, just add a little vinegar. All this from a just... tomato.