Directions
A versatile base for many dishes
This homemade tomato sauce is made from 100% tomatoes, with no added water and no preservatives.
It’s quick to prepare and ideal as a base for Bolognese, salsa, pasta, and other homemade sauces.
With proper pasteurization, it can be stored and used throughout the year.
Ingredients
- 3 kg Roma tomatoes (plum / industrial variety)
- 1 level teaspoon salt (6–7 g, or to taste)
- ½ teaspoon sugar (to balance acidity)
- Fresh basil – 1 small sprig placed at the bottom of each jar
Yield & Jars
From 3 kg of tomatoes you get approximately 1.8–2 liters of tomato sauce.
- 4 jars × 500 ml or
- 6–7 jars × 300 ml
Preparation
- Wash the tomatoes and cut them into large pieces.
- Place them in a deep pot and cook for 20–25 minutes, until completely softened and releasing their juices.
- Strain the mixture through a sieve or cheesecloth to remove skins and seeds, if desired.
- Return the pure tomato juice to the heat.
- Add salt and sugar and simmer for 30–40 minutes over low heat, stirring occasionally, until the sauce reaches the desired thickness.
- Place a fresh sprig of basil at the bottom of each warm, sterilized jar.
- Pour in the hot sauce, seal immediately, and pasteurize or turn the jars upside down and let them cool.
Tip
The longer you simmer the sauce after straining, the thicker and more intense the flavor will be. For salsa, you can cook it for an additional 10 minutes.
