Tomato sauce in a jar

Ingredients for 1 servings:

• 750 g tomatoes
• 1 bell pepper(s), red
• 1 large onion(s)
• 2 cloves garlic
• 1 piece(s) ginger, approx. 2 cm²
• 3 tbsp olive oil
• 150 ml red wine (Merlot)
• 1 tbsp broth, granulated
• 2 tbsp seasoning mix (Arrabiata or pizza seasoning)
• 1 tsp smoked paprika powder
• 1 tsp Italian herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

when things have to go quickly

Dice the tomatoes, bell peppers, onion, garlic, and ginger. Sauté the onion, garlic, and ginger in oil in a high-sided non-stick pan until translucent. This also works in a saucepan, of course. Now add the tomatoes and bell peppers and continue sautéing. Top up with Merlot and a little water if desired, and simmer for about 20 to 25 minutes. Meanwhile, add the stock powder and the spices. After about 25 minutes, season to taste and puree. Now pour the boiling-hot tomato sauce into sterile jars. I sterilize the jars for 10 minutes at 120°C in the oven; this is gentle on the materials. A funnel is very helpful when filling the jars. Otherwise, please ensure the edges of the jars are clean before sealing. Screw the lid on tightly. Then let it cool. This way, the tomato sauce will keep for about 4 weeks and can be used for pasta, pizza, and more. Makes 3 jars, approx. 450g each.