John Myers
Ingredients for 1 servings:
- 2 ½ kg tomatoes
- 15 g garlic, approx. 4 cloves
- 125 ml white wine
- 1 bunch of herbs (rosemary, thyme, oregano and marjoram)
- ½ tsp herbal salt
- 2 tbsp paprika powder
- 2 tbsp brown sugar
- 1 pinch(s) of cayenne pepper
- 2 tbsp rapeseed oil, cold-pressed
Instructions
Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 35 minutes
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Heat the oil in a large pot, press the garlic through a press, add it to the oil and sauté. Wash the tomatoes, remove the stems and quarter them, and add them to the pot. Add the bunch of herbs, all the spices and the white wine and let the sauce simmer on low heat for about 1 hour. Stir occasionally. Wash the preserving jars thoroughly and place them in the oven. Sterilize them at 150°C (convection oven) until the sauce is ready. Remove the herbs from the sauce and immediately fill the preserving jars with the hot sauce, filling them to about 1 cm below the rim. Allow to cool and store in a cool, dark place. Use opened jars within three days. Makes 2 x 550 ml jars and 2 x 450 ml jars.
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