My summer break is over and I have a new recipe for you today. Well, actually it doesn’t really feel like summer here in Augsburg today. It’s raining and quite cold. Our wedding and honeymoon were just amazing- just in case you’re curious 😉 I was finally able to charge up my batteries. So last week I spent most of my time with working and preserving. Of course, I also had to do my rustic tomato sauce. After buying some super ripe soup tomatoes at the farmers’ market for an amazing price, I went directly to the kitchen to get myself going. You should definitely try this recipe as my homemade sauce is so much better than any store bought one!
For 2,5 to 3 liters tomato sauce you need:
- 4kg very ripe local tomatoes
- 40g salt (1%)
- big pot
- jars and bottles
First you wash the tomatoes and remove any greens. Then you just cut them up and remove the stems. Now put them in the big pot, add the salt and slowly bring everything to a boil. As soon as the tomatoes start to fall apart, puree the sauce. I always try to not leave any skins, but to have the kernels in whole. All in all, the tomato sauce should simmer for around one and a half hours, before it is filled in the jars. That way you get a nice texture and you can taste the natural sweetness of the tomatoes.
Now you can gather your jars and bottles and make them sterile. Therefor screw the lids off and place the glasses and lids in the clean kitchen sink. Now bring lots of water to a boil and fill the glasses and lids until they overflow. Then you take them out using tongs and place them upside down on a clean kitchen towel. Also remember to wash your funnel with boiling water!
Now fill your jars and bottles with the boiling hot tomato sauce, screw on the lid and put them upside down for 15 minutes. Then you turn them round and let them cool completely. If you store the rustic homemade tomato sauce in a cool place like a cellar, it will last at least for one year. It is the perfect base for tomato soups, stews like chili or my delicious bolognese.