Summary

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

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Instructions

1. Peel and finely dice the carrot. Wash the celery stalks and also cut them finely.
2. Remove the stalks from the herbs and finely chop them.
3. Heat the olive oil with the garlic butter in a saucepan.
4. Add the vegetables, the diced tomatoes and the herbs.
5. Season the whole thing and simmer covered for about 1/2 hour over low heat, stirring occasionally.
6. Then taste again and puree everything thoroughly.
7. Bring to the boil again and immediately fill into prepared glasses.
8. Close jars tightly and wake for 15 min at 90 ° C.
9. Tip: If you want the sauce a little thicker in advance,
10. it should bind a little with a little flour dough after pureeing!