Tomato sauce in stock

Ingredients for 4 servings:

• 5 juniper berries
• 5 allspice berries
• 2 carnations
• 2 bay leaves
• 1 ½ kg tomatoes, fully ripe
• 3 stalk(s) Celery
• 1 rosemary sprig(s)
• 1 chili pepper(s), to taste
• 3 onions
• 2 garlic cloves
• 2 carrots
• Olive oil for frying
• 2 tbsp sugar
• 2 tbsp, heaped tomato paste
• 150 ml red wine, strong
• 1 tsp, heaped Italian herbs, e.g. thyme, marjoram, oregano
• 1 bunch of basil
• 1 dash of Worcestershire sauce, optional
• 1 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

First of all: Since the sauce is pureed, the size of the ingredients doesn’t matter. Place crushed juniper berries, allspice berries, cloves, and bay leaves in a tea bag. Roughly chop the tomatoes with the skin on (quarter is enough). Finely chop the celery, chop the rosemary needles, and finely chop the chili pepper. Clean and finely chop the onions, garlic, and carrots, and fry them in olive oil. Sprinkle with 1 tablespoon of sugar and caramelize lightly. Add the tomato paste and fry everything briefly. Deglaze with the red wine. Add the spice sachet. If the mixture thickens too much, add half a glass of water. Add the tomatoes, celery, rosemary, and chili, bring everything to a boil, and simmer for about 30 minutes, stirring occasionally. After this time, add the Italian herbs and a little salt and pepper. Add the remaining sugar. Add about 1-2 whole basil sprigs to the boil. After another 30 minutes, remove the spice bag and any overcooked basil sprigs. Add 1 handful of basil leaves, Worcestershire sauce (optional), and the balsamic vinegar. Puree everything and season with salt and pepper. If the sauce isn’t strong enough or too thin, continue to simmer gently with the lid open until the desired consistency is reached. Pour the finished sauce into prepared jars while still hot (as you would with jam). Close the jars tightly and let stand upside down for at least 10 minutes. The sauce tastes delicious even when served immediately. Note: When using Worcestershire sauce, the sauce is neither vegetarian nor vegan.