Homemade Tomato Sauce with Metaxa
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 6 kg tomato (s), fresh
- 4 teaspoons salt
- 3 teaspoons sugar
- pepper
- Paprika powder
- Caraway seed
- Basil leaves, fresh
- 8 tablespoon balsamic vinegar
- 5 bay leaves
- 12 cl Metaxa
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and cut them into small pieces, removing any stains or green spots and the stalk. Put in a large saucepan and bring to a boil. Cook with the lid on for 10 minutes. Remove the lid and boil open for about 45 minutes to allow the liquid to evaporate. Keep stirring so that the tomatoes don`t burn.
- Add the spices and cook for 30 minutes until the desired consistency is achieved. Preheat oven to 175 degrees. Rinse the jars with hot water and boil the lids in hot water for about 5 minutes.
- Remove the bay leaves and puree the sauce with the hand blender. Pour the sauce into the glasses using a soup ladle. Screw the covers on tightly. Place all glasses on a tray or in a baking dish. The glasses must not touch. Pour approx. 1 - 2 cm high warm water into the mold. Slide into the oven on the lowest rail.
- Watch the glasses. If small bubbles rise constantly in the glasses, turn the oven down to 150 degrees and cook for 30 minutes. Turn off the oven and let it cool down with the oven door closed.
- The amount stated is sufficient for 7 jars with a capacity of 500 - 600 ml.
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