Tomato sauce in large quantities

Ingredients for 1 servings:

• 6 kg tomatoes, ripe
• 3 large onions
• 3 chili peppers
• 3 garlic cloves
• 6 tbsp olive oil
• Salt
• 1 pinch(s) of sugar
• Herbs, Italian, mixed, or herbs of your choice
• 2 tsp sweet paprika powder

Instructions

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

for processing tomatoes from our own harvest

Finely chop the onions and garlic and sauté in olive oil in a large pot (I used a roasting pan). Remove the stems from the tomatoes and roughly dice them. Add them to the onions (I left the skin on). Stir well and simmer with the lid on for about 90 minutes, stirring occasionally. After the cooking time, blend everything with a hand blender until smooth. Then simmer gently for another 90 minutes, uncovered, to reduce the sauce. Season now. Cooking for so long can otherwise result in an overdose of salt. Add salt to taste, a pinch of sugar, and herbs and spices to your liking (I used a Bolognese seasoning mix, some oregano, and sweet paprika). Bring back to a boil briefly, and the sauce is ready. This sauce is perfect if you have tons of tomatoes in your garden in the summer. It’s great for freezing in portions for winter storage. Then just defrost it, cook some pasta with it and you have something fresh in the dark season.