Canned tomato sauce

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Published on 420 min side , preserve summer

A must-do every summer!

Ingredients

For about 20 jars

  • 10 kg tomatoes
  • Salt
  • Carrots (diced) optional
  • Onions (sliced) optional
  • Garlic (cut small) optional
  • Dry herbs (laurel, rosmarin, etc.) optional
  • Citric acid (for better spoilage prevention) optional

Instructions

  1. Wash, trim, and halve tomatoes.
  2. Add the tomatoes to a big pot, and start simmering as soon as possible. Reducing the sauce takes a lot of time, you can add more tomatoes to the pot as you cut them.
  3. When all tomatoes are added to the pot, blend to your liking.
  4. Add the optional dry herbs and cut vegetables to the pot.
  5. Simmer until reduced to the desired thickness. Add citric acid to taste, and to improve spoilage prevention. Add salt to taste.
  6. While the sauce cooks, clean and heat jars in boiling water.
  7. Fill each jar with hot sauce, leaving 1,5 cm headspace.
  8. Debubble, wipe rims, add lids.
  9. Sterilize your jars in a pressure cooker (30 min from the whistle) or in a regular pot with boiling water (40 min).

Adapted from this original recipe