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Italian tomato sauce for storage

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Ingredients for 1 servings:

  • 1 kg tomatoes (peeled and diced)
  • 1 large carrot(s)
  • 2 stalk(s) celeriac
  • some garlic butter
  • 1 bunch of basil
  • ½ bunch rosemary
  • 3 tbsp olive oil
  • 1 tbsp salt
  • pepper
  • 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Basic recipe

Peel and finely dice the carrot. Wash and finely chop the celery stalks. Remove the stems from the herbs and finely chop. Heat the olive oil and garlic butter together in a saucepan. Add the vegetables, diced tomatoes, and herbs. Season everything, cover, and simmer over low heat for about 1/2 hour, stirring occasionally. Then season to taste and blend everything thoroughly. Bring back to a boil and immediately pour into prepared jars. Seal the jars tightly and store for 15 minutes at 90°C. Tip: If you’d like the sauce a little thicker in advance, thicken it with a little flour dough after blending.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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