John Myers
Ingredients for 4 servings:
- 6 carrots
- 2 kohlrabi
- 4 m.-sized onion(s)
- 4 cloves garlic
- 150 g wild garlic, fresh
- 50 g sea salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 1 bell pepper(s), yellow
- 3 stalk(s) leeks
- 4 bay leaves
- 10 grains of allspice
- 4 tbsp oil
- 1 ½ liters of water
Instructions
Working time approx. 1 hour 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 20 minutes
In a pot, sauté the oil, the sliced onions, and the roughly chopped, peeled carrots. Add the spices, except for the pepper and salt, and continue to simmer. Clean and roughly chop the other vegetables, then add them, except for the wild garlic, and continue to sauté. Then add 500 ml of water and simmer for about 20 minutes. Pour in the remaining water and simmer gently for another 30 minutes. Then remove the bay leaves and allspice berries and puree the sauce with a hand blender. Roughly chop the washed wild garlic and add it, puree again, season to taste, and bring back to a boil briefly. Immediately transfer the sauce while still hot into sterilized jars, seal, turn upside down, and let stand for about 24 hours. If you like, you can reduce the sauce again in a water bath! The pasta sauce only takes a few days to fully infuse and can be served hot with pasta or stir-fries! Once cooled, stored in a cool place, it will last approximately 6 months or longer. In our case, it doesn’t even last a month!
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