Preserved Pasta Sauce

Summary

Ingredients

• 5 kg tomato (s), (vine tomatoes)
• 2 kg zucchini, or carrots
• 1 kg onion (s)
• 1 bulb garlic
• 1 lemon (s), juice and zest
• 5 tablespoon vegetable stock, instant
• 2 tablespoon curry powder
• 1 tablespoon paprika powder
• 2 tablespoon garlic salt
• 0.5 tablespoon ½ pepper, black or mixed to taste
• 10 tablespoon tomato paste
• 3 bunches chives
• 2 bunches parsley, large-leaved
• 10 sprigs thyme
• 10 sprigs rosemary
• 2 bunches basil, finely chopped
• 1 bunch oregano
• 1 bunch marjoram
• 1 bunch tarragon
• 6 tablespoon sunflower oil, mild
• possibly vegetables, your choice
• possibly minced meat or tuna

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Instructions

1. Wash the tomatoes, remove the stalk and cut into small cubes. Peel the onions and garlic and cut into small cubes. Halve the zucchini depending on its thickness and cut into slices, drizzle with lemon juice.
2. Fry the onions and garlic in oil until translucent. Add the diced tomatoes and season with powdered vegetable stock. Let it simmer for about 20 minutes. Add the zucchini slices and bring to the boil again. Now add the tomato paste, lemon zest and spices, except for the herbs. Let simmer for at least 1 hour, better still for about 3 hours, on the lowest setting. When the sauce is thick enough, add the herbs and season to taste.
3. Now prepare 10 preserving jars of 1.5 l each. Fill well-washed or, better still, boiled glasses with hot water. Dip a kitchen towel in hot water and wring it out well. Place the warm glasses on the damp cloth and pour the sauce using a canning funnel. Please make sure that the edges of the glass are absolutely clean and free of grease, otherwise a false seal can occur and the sauce can spoil. Close the jars tightly and boil in a water bath for 25 minutes at 80 degrees.
4. Annotation:
5. So the sauce can be kept for at least 1 year, I have already found glasses in the cellar that were still perfectly enjoyable after 3 years. Of course, you can also use carrots or other vegetables instead of the zucchini. When preparing the sauce, you can add minced meat for Bolognese or tuna, or simply enjoy it as a tomato sauce. The sauce can be served with pasta, rice or lasagna. Pureed, slightly thinned, refined with a little sour cream, you get a fine, hot or cold vegetable soup or you can nibble it cold as a dip sauce with chips or sliced vegetables. This stock of sauces allows me to prepare a quick meal without feeling guilty, as it is free of preservatives and other additives.

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