EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Summer is now over … and now is the time to buy the last few fresh tomatoes and make it to last all winter.
Of course, buying them ready-made is certainly more practical, but believe me, the taste is completely different and you won’t be able to do without it!
You just need to have a little patience for the jar sterilization which must be done correctly.
Ingredients for 4 people: 6 kg of tomato sauce, 2 cloves of garlic, 2 tablespoons of sugar, a finely chopped onion, 3 tablespoons of salt, spices, basil, 7 glass jars for preserves.
First, wash the tomatoes carefully. Put two large pots of water on the stove. One you will use to sterilize the jars, the other to cook the tomatoes.
Bring both to a boil. In the first place the jars and lids and let it boil for 20 minutes. In the second pot, dip the tomatoes (just for a short time).
This will allow you to easily remove the skin from the tomato.
Meanwhile, coarsely chop the tomatoes, fry the onion (always in a rather large pot).
Add the tomatoes, the garlic (I suggest you stick it on a toothpick, so you can easily remove it when cooked), the spices, salt and sugar.
Let it cook over low heat for half an hour.
Meanwhile, place the sterilized jars on a cloth and let them dry. When cooked, use the immersion blender to get the tomato sauce. Let it cook for another twenty minutes. Add the basil and fill the jars (leaving about 1 cm of space from the cap).
Close them tightly and put them back to boil for another twenty minutes. Be careful, it is very important that the jars are sterilized correctly. To check, just (once they have cooled down), press on the cap, which must not make a noise (click clac).
Storage: Once sterilized, the tomato sauce can be kept in the pantry for several months.
Enjoy your meal!
original recipe: chez moi 🙂