1 1/2 kg of ripe tomatoes
1 clove of garlic
2 tablespoons of olive oil
1 tablespoon of salt
Black pepper, ground to taste
2 tablespoons of fresh parsley, chopped
1 1/2 kg of ripe tomatoes
1 clove of garlic
2 tablespoons of olive oil
1 tablespoon of salt
Black pepper, ground to taste
2 tablespoons of fresh parsley, chopped
Remove the tomato skins, seed, and chop them up
Place the minced garlic in a pan with olive oil and let it brown
Mash the garlic, stir the pan well to spread the flavor
Remove the garlic and add all the tomatoes at once to prevent oil from splashing
Add the salt, black pepper, and parsley
Reduce heat, stir the sauce with a wooden spoon until it's well mixed and simmering
Increase heat slightly to let the sauce cook without splashing
Cook in an open pan until the sauce thickens and is not too runny
This should take about 30 minutes approximately
Place the sauce in sterilized jars and seal them hermetically
Put these jars - which should not be too full - in a large pot of boiling water and cook in a water bath for 30 minutes
Thus, the sauce will remain fresh for up to one month.
