Tomato sauce in stock

Ingredients for 1 servings:

• 4 kg tomatoes, ripe
• 4 large onions
• 4 cloves garlic
• 1 tbsp sugar
• 200 g tomato paste
• ½ pack of mixed Italian herbs (or pizza herbs)
• Salt
• pepper
• e.g. Tabasco
• 3 tbsp olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

when the kitchen is overflowing with tomatoes

Score the tomatoes crosswise. Then blanch them in boiling water, peel them, and chop them finely. Peel the onions and garlic and roughly chop them. Sauté them in heated olive oil, add the sugar after 2 minutes and sauté for another 2 minutes. Then add the tomato paste and fry it. Now add the tomatoes and herbs. Season well with salt and pepper. Let everything simmer in an open (!) pot for about 1.5 hours, stirring occasionally. Then puree everything and season again with salt, pepper, and Tabasco. Now pour the tomato sauce into well-rinsed jars (makes about 6 jars of 500 ml each). Boil in the oven at 90°C for about 20 minutes, or fill the jars while still boiling hot and then let them cool upside down. I’ve tried both, although I prefer to preserve jars that have been standing for a year as a precaution. Once cooked, the tomato sauce will keep for at least a year. You can use it for anything—whether as a regular tomato sauce for pasta, on pizza, or to enhance goulash sauce. You can also add a little vegetable broth for a delicious tomato soup.