Preserving recipe
Basic Tomato Sauce for Preserving
A simple basic tomato sauce for pasta, rice dishes, soups or stews. Preserved without cream, flour or starch.
40 min.
90 min.
-
6
Easy
Ingredients
- 5 kg ripe tomatoes
- 180 ml bottled lemon juice
- 3 tsp salt
- 2 tsp sugar, optional
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp black pepper
Method
2. Wash the tomatoes, remove the stem ends and chop roughly.
3. Heat the tomatoes slowly in a large pot and cook until soft.
4. Pass the mixture through a sieve or food mill.
5. Return the strained tomatoes to the pot.
6. Add salt, optional sugar, oregano, basil and pepper.
7. Simmer the sauce uncovered until it becomes slightly thick.
8. Add 30 ml bottled lemon juice to each 500 ml jar.
9. Fill with hot tomato sauce and leave about 2 cm headspace.
10. Wipe the jar rims clean, fit the lids and close securely.
11. Process in a preserving cooker or water bath at 90 °C for about 35 minutes.
12. Let the jars cool completely and check the seal.
Storage
Store in a cool, dark and dry place. Keep opened jars in the fridge and use within 2 to 3 days.
Shelf life
Keeps for about 6 to 12 months when prepared cleanly.
Safety note
Do not reduce the lemon juice and use only bottled lemon juice because its acidity is more consistent. Do not add cream, milk, oil, flour, starch, meat or fresh onions. Discard jars with bulging lids, mould, fermented smell, bubbling or leaking seals.