Tomato sauce "Basic"

Ingredients for 1 servings:

• 8 onions
• 8 cloves garlic
• 1 can of tomato paste
• 4 can/n tomatoes, peeled, 800 g each
• 1 bunch of oregano
• 1 bunch of thyme
• 1 bunch rosemary
• 1 small jar of balsamic cream
• 100 g brown sugar
• salt and pepper
• Paprika powder, hot

Instructions

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

Good for preserving

Peel and dice the onions and sauté until translucent. Peel the garlic cloves and sauté them. Gradually add the tomato paste and sauté, creating a gap at the bottom of the pot so that the sugar can caramelize slightly. Add the tomatoes (we always rinse the cans with a little water and add this to the sauce). Now the sauce needs to simmer for a long time, stirring occasionally. In the meantime, chop the fresh herbs and add them to the pot, season with salt, pepper, and paprika (a little chili is also fine). After about 90 minutes of cooking time, puree the sauce and pour it into our 500 ml glass bottles. Place the still-hot bottles in an ovenproof dish, fill them with 4 cm of boiling water, and then place them in a cold oven at 180 degrees Celsius. As soon as bubbles appear in the bottles, reduce the temperature to 160 degrees Celsius and leave the bottles in the oven for another 30 minutes. Then let the bottles cool in the oven. If you have a preserving kettle: Boil for 30 minutes at 100°C. Time is calculated from the time the temperature is reached. Makes approximately 8 bottles of 500 ml each.