Italian Tomato Sauce for Stock
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg tomato (s), (peeled and diced)
- 1 large carrot (s)
- 2 sticks celery
- some garlic butter
- 1 bunch basil
- 0.5 ½ bunch rosemary
- 3 tablespoon olive oil
- 1 tablespoon salt
- pepper
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the carrot. Wash the celery stalks and also cut them finely.
- Remove the stalks from the herbs and finely chop them.
- Heat the olive oil with the garlic butter in a saucepan.
- Add the vegetables, the diced tomatoes and the herbs.
- Season the whole thing and simmer covered for about 1/2 hour over low heat, stirring occasionally.
- Then taste again and puree everything thoroughly.
- Bring to the boil again and immediately fill into prepared glasses.
- Close jars tightly and wake for 15 min at 90 ° C.
- Tip: If you want the sauce a little thicker in advance,
- it should bind a little with a little flour dough after pureeing!
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