Tomato Sauce
A rich and flavorful homemade tomato sauce bursting with the natural sweetness of ripe tomatoes and aromatic vegetables, perfect for pasta, pizza, or as a dip.
Servings: 20 servings
Calories: 50kcal
Ingredients
Main Ingredients
- 4 kg 4 kg (about 8.8 lbs) tomatoes Fresh, ripe tomatoes for best flavor.
- 4 pieces 4 eggplants Chopped into pieces.
- 4 pieces 4 red bell peppers Chopped into pieces.
- 4 pieces 4 carrots Peeled and diced.
- 0.5 kg 0.5 kg (about 1.1 lbs) round hot peppers For added heat.
- 2 heads 2 heads of garlic Finely chopped.
- 0.5 bunch 0.5 bunch of parsley Chopped, for garnish.
Seasoning and Liquids
- 0.5 teacup 0.5 teacup grape vinegar To enhance flavor.
- 0.5 teacup 0.5 teacup vegetable oil For sautéing.
- 2 tablespoons 2 tablespoons salt Adjust to taste.
- 1 tablespoon 1 tablespoon sugar To balance acidity.
Instructions
Preparation
- Grate the tomatoes and place them in a large pot on the stove.
- Chop the carrots into small cubes and add to the pot.
- Remove stems from the eggplants and red bell peppers, chop into pieces, and add to the pot along with the round hot peppers.
- Finely chop the garlic and add it to the pot.
Cooking
- Once the peppers have changed color slightly, stir in the salt, sugar, vinegar, and vegetable oil. Adjust taste as needed.
- Finish by adding chopped parsley to the sauce.
- While still hot, fill small, sterilized jars with the sauce and cover with a clean cloth upside down. Let them sit for one day to cool and seal.
Notes
Add herbs like basil or oregano for flavor enhancement. For a milder sauce, reduce the hot peppers. Tomato sauce can be frozen for up to six months.