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Homemade Canned Tomato Sauce
Sun-ripened late-summer tomatoes cooked down to a velvety sugo and filled hot into jars – a pasta sauce stash that keeps for months, with no preservatives at all..
Cook time
120 min
Servings
12
Ingredients
8
Nutrition
per serving101 kcal
Calories
3 g
Protein
5 g
Fat
11 g
Carbs
Instructions
- 1
Score the tomatoes with a cross, blanch them briefly in boiling water, peel and roughly dice them.
- 2
Finely dice the onions and garlic and sweat them in olive oil in a large pot until translucent, toasting the tomato paste briefly.
- 3
Add the tomatoes with the bay leaves and salt and reduce uncovered over medium heat, stirring now and then, until the sauce turns silky.
- 4
Stir through the basil, remove the bay leaves and ladle the hot sauce straight into sterilised jars, then seal tightly.
