1 1/2 kg of ripe tomatoes
1 clove of garlic
2 tablespoons of olive oil
1 teaspoon of salt
black peppercorns, freshly ground to taste
2 tablespoons of fresh basil, chopped
1 1/2 kg of ripe tomatoes
1 clove of garlic
2 tablespoons of olive oil
1 teaspoon of salt
black peppercorns, freshly ground to taste
2 tablespoons of fresh basil, chopped
Core the tomatoes, remove the seeds and chop them up
Place the minced garlic in a pan with the olive oil and let it brown
Mash the garlic, stir the pan well to distribute the flavor evenly
Remove the garlic and add all the tomatoes at once to prevent splashing oil
Add salt, black pepper, and basil
Reduce heat, stir the sauce with a wooden spoon until it's well mixed and simmering
Increase heat slightly to allow the sauce to cook without splashing
Cook in an uncovered pan until the sauce thickens and is not too runny, about 30 minutes
Transfer the sauce to sterilized jars and seal them tightly
Place these jars - which should not be too full - in a large pot with boiling water and simmer for 30 minutes in a water bath
This way the sauce will keep fresh for up to 1 month
This recipe yields 4 cups of sauce.
