Spicy grilled tomato sauce for storage

Ingredients for 1 servings:

• 2 kg tomatoes
• herbal salt
• Pepper from the mill
• 3 tbsp olive oil
• 5 onions
• 2 points tomato(s), pureed
• 6 tbsp balsamic vinegar
• 3 red bell peppers
• 3 red chili peppers
• 2 tsp sugar
• Salt
• Thyme, chopped
• Pepper, chopped
• Basil, chopped
• Rosemary, chopped
• Lovage, chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Pasta sauce for preserving or eating fresh

Line a baking sheet with parchment paper, sprinkle with herb salt and freshly ground pepper. Wash and halve the tomatoes. Cut out the stems and place the halves cut-side down on the baking sheet (the number of halved tomatoes should fit on one baking sheet). Bake in the oven under the preheated grill for about 5-10 minutes (until the skin turns black). Let cool, remove the skin, and cut into fairly small pieces. Finely chop the onions and fry in olive oil, deglaze with a little balsamic vinegar. Let reduce until lightly browned. Now pour in 1/2 a package of passata, reduce again, and let brown again – the roasted ingredients create a wonderful flavor in the finished sauce. You can repeat this process a few more times. Add the grilled tomatoes, liquid from the baking sheet, the remaining passata, the chopped chili peppers without seeds, and the spices, and let simmer slightly (you can add tomato paste if desired). Finally, add the diced bell peppers and simmer briefly. Season to taste and add the herbs. Transfer to prepared twist-off jars (enough for about 8 jars), seal, and turn out. To sterilize, place the jars in a deep baking tray filled with water and cook in a preheated oven at 100°C for about 45 minutes. This is great for storing when you don’t feel like cooking a big meal in the evening—simply cook pasta, open the jar of sauce, and heat it up. The jars will keep for about 6 to 12 months.