Tomato Sauce
Ingredients
- Ingredients
- 250 grams Celery
- 2 carrots (about 250 g)
- 2 large onions
- 2 garlic cloves
- 2 Red chili peppers
- 10 sprigs thyme
- ½ bunch parsley
- 1 kilogram ripe Tomatoes
- 2 Tbsps olive oil
- 1 tsp black peppercorns
- 5 allspice
- 2 cloves
- 1 bay leaf
- 2 tsps Sea salt
Preparation steps
Peel and finely dice the celery. Trim the carrots, peel, and cut into thin slices. Peel and finely dice the onions and garlic. Rinse the chilis and halve lengthwise. Remove the seeds and finely dice. Rinse the thyme and parsley and pat dry. Remove the leaves from the stems and finely chop. Rinse and quarter the tomatoes. Heat the olive oil in a wide pot. Sweat the celery, carrots, onion, garlic, and chilis over low heat for 3 minutes. Add the tomatoes, thyme, parsley, peppercorns, allspice, cloves, bay leaf, and salt to the pot. Slowly bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Uncover the pot and remove the bay leaf.
Pass the sauce through a food mill. Add the sauce back to the heat, and simmer another 30 minutes (or until everything is soft). Season straongly with salt and pepper.
Rinse the jars for the sauce in hot water, then let dry. Fill the prepared jars to the brim with the sauce and seal tightly. Sterilize the jars by utilizing the following procedure. Preheat the oven to 220°C (approximately 430°F). Fill a roasting pan with water, then add the jars. Add the pan to the oven, and cook for 40 minutes. The cooking time begins when bubbles begin to form in the water.
