Homemade tomato sauce
A great way to preserve tomatoes!
Inroduction
About this Recipe
By: Marija
Vacuum-sealed glass jars are a great way to extend the shelf life of homemade tomato sauce.
When stored properly in a cool and dark place, the sauce can last up to 12 months.
However, it’s important to note that the exact shelf life may vary depending on several factors such as the acidity of the sauce, the storage temperature, and the quality of the sealing process.
Ingredients
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1 kg fresh tomatoes
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1 onion, diced
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3 garlic cloves
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2 tablespoons olive oil
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and pepper to taste
Step by Step Instructions
Step 1
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First, sterilize the jars. Place the jars and their lids in a large pot. Fill the pot with enough water to cover the jars completely with at least 1 inch of water above them. Bring the water to a boil over high heat. Once the water reaches a rolling boil, let the jars boil for 10 minutes to sterilize them. Turn off the heat and carefully remove the jars from the pot. Place the jars upside down on a clean towel to dry before using them for canning or storing food.
Step 2
Wash the tomatoes, remove the stems, and cut them into small pieces.
Chop onion and garlic cloves.
Step 3
In a large pot, sauté the diced onion in olive oil over medium heat until it becomes translucent.
Add the minced garlic to the pot and sauté for another minute, being careful not to burn the garlic.
Add the chopped tomatoes to the pot, and stir well to combine.
Step 4
Stir in the dried oregano and basil, and season with salt and pepper to taste.
Cover the pot and let the sauce simmer on low heat for about 20 minutes, stirring occasionally.
Step 5
Remove the pot from the heat and blend with a immersion blendeer.
Fill the hot tomato sauce into sterilized jars, seal them tightly, and turn them upside down.
