krümeltigers pasta sauce in stock

Ingredients for 1 servings:

• 1.7 kg zucchini, prepared, without seeds and the soft inside
• 1 tbsp salt
• 500 g onion(s)
• 8 cloves garlic
• 5 tbsp extra virgin olive oil
• 1 kg tomato puree, see below
• 2 tbsp basil, dried

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

with zucchini, onions, garlic, tomatoes and basil, first aid for overgrown zucchini

Coarsely grate the zucchini with a food processor, place it in a bowl, and mix thoroughly with 2 tablespoons of salt. Let it stand for about 1 hour. Then place it in a colander. Drain, pressing the zucchini firmly into the colander with a spoon to release as much liquid as possible. In the meantime, peel and finely dice the onions and garlic. Once the zucchini have drained, heat the olive oil in a saucepan and sauté the onion and garlic. They shouldn’t brown. Add the drained zucchini and simmer for another 5 minutes, then add the tomato puree and basil. Mix everything thoroughly and simmer over low heat for about 30 minutes. While still piping hot, pour into jars. I got 10 250g jars from this amount. Note: I would normally have used fresh, home-made tomatoes for this, but unfortunately these weren’t ripe yet, so I used my own home-made tomatoes. The recipe can be found under: Tomatoes preserved for the winter, variant 1.