Tomato Sauce with Vegetables

Bormioli-Tomato sauce with vegetables

Ingredients


1 kg – 2.2 lbs. plum tomatoes
1 onion
1 celery stalk
4 carrots
1 bunch basil
Extra virgin olive oil as needed
Salt and pepper to taste

 

Preparation


Mixture:

  • Wash tomatoes and vegetables, cut everything into small pieces, transfer to a large pot, add the basil and cook covered for about 2 hours.
  • Remove from the heat. And then, with an immersion blender, reduce the mixture to a purée. Add salt and pepper to taste. Add the oil and return to low heat uncovered for one hour, until the sauce reaches the proper consistency.

Pasteurization:

  • After boiling in order to sanitize them, fill the jars leaving about 0.5 cm – ½ in of head space.
  • If using the hot-water bath method of sterilization, preheat the jar under hot running water to prevent the glass from breaking due to thermal shock and then dry the jar. To avoid burns always handle the hot jars with oven mitts or pot holders.
  • Should air bubbles form, remove them by lightly pushing down on the preparation with a spoon.
  • Clean the edges of the jars and tighten the lids without using excess force (closing too tightly does not allow air to escape and therefore a vacuum does not occur).
  • Place them in a heavy bottomed pan with the lids facing upward.
  • To prevent the jars from bumping each other and breaking during boiling, put a clean dishcloth between the jars.
  • Cover completely with warm water and bring to a boil.
  • Once a boil is reached, boil for another 30 minutes. The Quattro Stagioni jars must always be covered with water.
  • Once the jars have cooled, check that the center of the lid has depressed (sign of correct pasteurization) and store in cool place.

 

Source: Bormioli Rocco

 

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