There are many days that we get home from work and are pressed for time. So we opt for a quick-meal, such as a pasta dish but we always have to use this shop-bought tomato sauce that we don't like or some other kind of pre-made sauce. Well, no longer! In this article we show you how you can make tomato sauce to jar. Thus you can use it whenever you want and see the difference and how rich it is.
- 10 kg of tomatoes.
- 3 kg of onions.
- Sugar.
- Thyme.
- Salt.
- Olive oil.
- A knife.
- A pan.
- Glass jars.
- A spatula.
First, heat a pan with about a tablespoon of olive oil. Make sure the oil covers the bottom of the pan evenly to prevent the ingredients from sticking.
Peel the onions and dice them into small, even pieces for consistent cooking. This will ensure they soften evenly.
When the oil is hot, add the onion, thyme, and a little salt to the pan. Cover the pan and cook over a low heat for an hour or about an hour and a half. This slow cooking process will allow the onions to caramelize, adding a depth of flavor to your sauce.
During that hour and a half, watch over the pan, making sure the onion does not burn. To do this, keep stirring it occasionally. This will help prevent the onions from sticking to the bottom and ensure they cook uniformly.
During that time, you have to clean and chop up the tomatoes. Be sure to remove any stems and blemishes. You can also peel the tomatoes if you prefer a smoother sauce.
When the hour or hour and a half is over, add the chopped up tomatoes to the pan and turn up the heat slightly. Now uncover the pan. This will allow the excess moisture to evaporate, thickening the sauce.
Leave it until the ingredients have halved in size and add a little salt. The reduction process concentrates the flavors, giving your sauce a richer taste.
Taste it to make sure the sauce isn't too acidic. If it is, add a little sugar. This will balance the flavors and round out the taste profile, enhancing the sweetness of the tomatoes.
Then remove the pan from the heat and mash it all up. You can use a blender for a smoother texture or a masher for a chunkier sauce, depending on your preference.
The next step is to pour the contents of the pan into different glass jars, leaving a finger unfilled. This space is necessary for the expansion of the sauce during the preservation process.
Then put the glass jars in a water bath for one hour. This step is crucial as it helps to seal the jars, preventing bacteria from spoiling the sauce.
After this time, leave the jars to cool and then you can store them. Make sure the jars are stored in a cool, dark place to maintain their quality.
Did you know that you can preserve almost anything? Find out how to seal glass jars to preserve food and never let your food go to waste.
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