Summary

Ingredients

• 4 kg tomato (s), ripe
• 4 large onion (s)
• 4 cloves garlic
• 1 tablespoon sugar
• 200 g tomato paste
• 0.5 ½ pack herbs, mixed, Italian style (or pizza herbs)
• salt
• pepper
• Tabasco
• 3 tablespoon olive oil

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Instructions

1. Score the tomatoes crosswise. Then scald with boiling water, peel and cut into small pieces. Peel and roughly chop the onions and garlic. Sauté in the heated olive oil, add the sugar after 2 minutes and sauté for another 2 minutes. Then add the tomato paste and fry with it. Now add the tomatoes and herbs. Season everything well with salt and pepper. Let all of this simmer in the open (!) Pot for about 1.5 hours, stirring every now and then. Then puree everything and season again with salt, pepper and Tabasco.
2. Now pour the tomato sauce into well-rinsed glasses (makes about 6 glasses of 500 ml). Boil down in the oven at 90 ° C for approx. 20 minutes or fill the glasses boiling hot and then let them cool upside down.
3. I`ve already tried both, but as a precaution I prefer to boil down the glasses that have been standing for 1 year. When boiled down, the tomato sauce can be kept for 1 year.
4. You can use the sauce for everything - whether as a normal tomato sauce with pasta, on the pizza or to refine the goulash sauce. You can also add some vegetable broth and you have a delicious toam soup.