Boiled tomato sauce for pasta
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ingredients
1,5 kg tomatoes 1 pcs onion 8 cloves garlic olive oil (as needed) basil fresh/dried, oregano fresh/dried salt, black pepper ground (to taste) citric acid Dr. Oetker (on the tip of a knife)
progress
You can also make a stock of tomato sauce for pasta at home. It will come in handy especially in the winter months.
1.
Wash the tomatoes thoroughly. Cut a cross on the skin of each and submerge them all in boiling water for 2 minutes. Then remove, rinse under cold water and peel. Cut into eighths.
2.
Heat the oil in a frying pan and fry the finely chopped onion and the whole cleaned garlic cloves, lightly frying them together.
3.
Add the tomatoes, season with salt and pepper and simmer for about 20 minutes until the water evaporates and the mixture thickens. Finally, add the herbs, a pinch of citric acid and blend everything with a stick blender. Strain through a sieve, return to the pot and bring to the boil. Simmer for about 5 minutes.
4.
Fill the hot mixture into clean quart jars. Close with lids and turn upside down for 5 minutes to test for a good seal. Then set the jars in their original position and wrap them in a blanket overnight.
5.
In the morning, remove and store in the pantry. Enjoy!
