Homemade Tomato Sauce, Easier Than You Think!

Ingredients

•  25 kg Roma tomatoes
•  10 kg red peppers
•  50 g coarse salt
•  50 g sugar
•  1 cup olive oil

🔸These quantities filled a very large stockpot four times (40 cm high and 30 cm in diameter) and yielded approximately 25 liters of tomato sauce.

Preparation

Adding red peppers is optional, but they give the sauce an incredible sweetness and depth of flavor. For the best result, roast them first rather than adding them raw. Wash the peppers, remove the stems and seeds, and place them on a baking tray lined with parchment paper.

Roast them at 200°C for about 45 minutes, until they soften and their skins begin to blister and darken. Allow them to cool and peel them as much as possible. If some skin remains, don’t worry, it will be blended into the sauce later.

Wash the tomatoes thoroughly and cut them into 4 or 6 pieces. Fill a large stockpot to the top with the tomatoes and place it over medium heat. Stir occasionally until the tomatoes begin releasing their juices. Once they become juicy, add the salt and sugar.

Continue stirring and, when the tomatoes have softened, add the roasted peppers. Blend everything directly in the pot using an immersion blender. Simmer the sauce for about 30 minutes, or until it reaches your desired consistency.

Remove the pot from the heat and stir in the olive oil. Transfer the sauce into sterilized jars, seal them tightly, and turn them upside down until completely cooled.

Πηγή: https://cookeatup.com/en/homemade-tomato-sauce-for-winter/