Tomato sauce in stock

Ingredients for 1 servings:

• 10 kg beef tomatoes and plum tomatoes, mixed, ripe to overripe
• 500 g onion(s)
• 100 ml olive oil
• 100 g tomato paste
• 100 g paprika paste
• Garlic clove(s) if required
• 3 m.-large zucchini
• Salt
• Pepper from the mill
• 500 ml water

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

sufficient for 12 glasses of 500 ml each

Wash and halve the tomatoes. Peel the onions. Quarter one half and finely dice the other half. Wash and halve the zucchini. Mince the tomatoes, quartered onions, and zucchini for the best consistency. Sauté the diced onions, bell pepper, and tomato paste in the heated olive oil until tender, then add about 500 ml of water. Add the pureed tomato mixture and simmer vigorously for at least 30 minutes with the lid on, then for another 10-15 minutes with the lid on. Rinse 12 twist-off jars with hot water and place the lids in boiling water. Pour the tomato sauce into the jars while they are still hot, if possible, and close them with the hot lids (the hotter the closed jars are, the better). Carefully clean the rims of the jars in case any sauce has overflowed. The jars should be well filled (the less air, the better). Turn the sealed jars upside down and let them cool. Tip: If you want to be extra safe, you can sterilize the jars upside down in boiling water for 15 minutes. Note: The less seasoning you add, the more versatile the sauce is. Shelf life: at least 6 months.