Cooked tomato puree

Ingredients for 4 servings:

• 1,000 g tomatoes
• 150 g onion(s)
• 50 g garlic
• 50 g sugar
• 25 g olive oil
• 25 g vinegar
• 9 g salt
• 7 g basil, fresh
• 1 tsp oregano
• ½ tsp thyme
• ½ tsp pepper
• ½ tsp curry powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

…when there were too many tomato plants

Peel and quarter the onions and ¾ of the garlic, then fry in olive oil until the onions are translucent or golden brown. Wash the tomatoes and add them. I often use frozen tomatoes at this point so I can use 5 kg at once. If using frozen tomatoes, add them frozen and let them thaw. Crush the remaining peeled garlic and let it stand for 10 minutes. Add to the pot with the sugar, salt, vinegar, herbs, and spices, and bring everything to a boil. Then puree until smooth, bring to a boil again, and then fill into jars. Screw the jars tightly shut and wrap them in a warm place (or in a towel). After 1 day at the latest, all jars should be under vacuum and the lids should be tightly closed. If any are not tightly closed, store them in the refrigerator and use within 1 week. If the lids are still tightly closed after 1 week, put the jars in the pantry. Shelf life is 2 years.