Homemade tomato sauce with Metaxa

Ingredients for 7 servings:

• 6 kg tomatoes, fresh
• 4 tsp salt
• 3 tsp sugar
• pepper
• Paprika powder
• Caraway seeds
• basil leaves, fresh
• 8 tbsp balsamic vinegar
• 5 bay leaves
• 12 cl Metaxa

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

simply and cooked in the oven

Wash the tomatoes, cut into small pieces, and remove any blemishes or green parts, as well as the stem. Place them in a large pot and bring to a boil. Boil with the lid on for 10 minutes. Remove the lid and simmer uncovered for about 45 minutes to allow the liquid to evaporate. Stir frequently to prevent the tomatoes from burning. Add the spices and simmer for 30 minutes, or until the desired consistency is reached. Preheat the oven to 175 degrees Celsius. Rinse the jars with hot water and boil the lids in hot water for about 5 minutes. Remove the bay leaves and puree the sauce with a hand blender. Ladle the sauce into the jars using a soup ladle. Screw the lids on tightly. Place all jars on a baking tray or in a baking dish. The jars must not be touching. Fill the dish with warm water to a height of about 1-2 cm. Place in the oven on the lowest rack. Keep an eye on the jars. When small bubbles continue to rise in the jars, reduce the oven temperature to 150 degrees Celsius and cook for 30 minutes. Turn off the oven and let it cool with the oven door closed. This quantity is sufficient for 7 preserving jars with a capacity of 500-600 ml.