tomato sauce

Ingredients for 1 servings:

• 4 kg tomatoes
• 4 large onions, approx. 500 g
• 6 cloves garlic
• 1 tbsp, heaped sugar
• 1 tbsp, heaped smoked salt, alternatively salt
• 2 tbsp, heaped oregano, dried
• 4 tbsp extra virgin olive oil

Instructions

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

In stock

Remove the skin from 1 kg of tomatoes. To do this, cut a cross into the tomatoes and briefly place them in boiling water, rinse with cold water, and peel off the skin. Then remove the core and seeds and roughly dice the flesh. Place the seeds and liquid in a blender. For 3 kg of tomatoes, remove the stems and halve or quarter them, depending on their size. Add the tomatoes to the blender with the seeds and puree finely. Peel and roughly dice the onions. Peel and finely dice the garlic. Heat the olive oil in a saucepan; do not allow it to get too hot; sauté the onion and garlic. Add the pureed tomatoes, oregano, smoked salt, and sugar, and bring to a boil. Simmer uncovered over medium heat for about 30 minutes, then reduce the heat. After 30 minutes, add the peeled tomato pieces and simmer uncovered for another 30 minutes. Season to taste at the end. I had about 3 liters of finished tomato sauce from this amount. This sauce will keep in a sealed glass container in the refrigerator for about 5-6 days. It can also be frozen in portions.