Homemade Pasta Sauce for Preserving
This recipe makes a large batch of rich pasta sauce that can be preserved in sterilized jars for long-term storage. The key to excellent pasta sauce is patience during the initial cooking stage. Cooking the onions and carrots slowly until very soft creates a smooth and flavorful base.
Ingredients
- 3 kg San Marzano tomatoes (Solanum lycopersicum) or other paste tomatoes
- 4 carrots (Daucus carota)
- 8 yellow onions (Allium cepa)
- 15 cloves garlic (Allium sativum)
- 700 ml olive oil
- 700 g tomato paste
- 4 teaspoons salt
- 2 teaspoons black pepper (Piper nigrum)
Instructions
- Chop the onions, carrots, and garlic into small pieces.
- Place the olive oil in a large pot. Add the onions, carrots, and garlic.
- Cook on low heat until the onions and carrots are very soft. This step requires patience. Cooking the vegetables thoroughly is essential for a smooth, well-developed sauce.
- Add the tomatoes, tomato paste, salt, and pepper. Stir to combine.
- Simmer the sauce for approximately 30 minutes.
Preserving the Sauce
To sterilize the jars
- Wash ten 450 ml glass jars with clean water.
- Heat the jars in the oven at 190°C for 20 minutes.
- Boil the lids in water for approximately 5 minutes.
- Avoid touching the inside of the sterilized jars and lids.
To fill the jars
- Pour the hot sauce into the sterilized jars while still hot.
- Seal the lids tightly immediately after filling.
- Allow the jars to cool completely before storing.
Storage
Properly sealed jars will keep for at least 2 years in a cool, dark place.
Serving Suggestion
When ready to use, heat the sauce and add fresh herbs such as basil (Ocimum basilicum) or other seasonings to taste.
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