2 kg of tomatoes
4 cloves of garlic, minced
2 large onions, chopped
4 tablespoons of olive oil
3 cups of water
1 1/2 cups of tomato extract
1 1/2 teaspoons of paprika
1 teaspoon of beef bouillon or 1 cube of beef broth
2 teaspoons of oregano
1 teaspoon of salt
1 teaspoon of dried marjoram
2 bay leaves
1 dash of black pepper
2 kg of tomatoes
4 cloves of garlic, minced
2 large onions, chopped
4 tablespoons of olive oil
3 cups of water
1 1/2 cups of tomato extract
1 1/2 teaspoons of paprika
1 teaspoon of beef bouillon or 1 cube of beef broth
2 teaspoons of oregano
1 teaspoon of salt
1 teaspoon of dried marjoram
2 bay leaves
1 dash of black pepper
Make a cut on the surface of each tomato and submerge them in boiling water for a few seconds
Drain them and let them cool down
Remove the skin from the tomatoes
Cut the tomatoes into pieces
Reserve the seeds
Strain the seeds through a sieve to get the juice
Mix with the cut tomatoes
In hot oil, fry the garlic and onion until soft
Add the tomatoes, water, and remaining ingredients
Let it simmer, then reduce heat and cook for about an hour, stirring occasionally
Remove the bay leaves
Allow the sauce to cool down quickly by placing the pot with the sauce in a bowl of ice and water
Transfer the sauce to a container, leaving 2 cm of space at the top
Cover or wrap with aluminum foil
Label and store in the freezer; or place it in a shallow container and cover with plastic wrap
Let it fully solidify in the freezer
Unmold the frozen block over plastic wrap
Wrap tightly
Reinforce the wrapping with aluminum foil or plastic wrap
Label and return to the freezer
TO THAW
Remove from the freezer and transfer to a container, without the plastic wrap
For rapid thawing, place directly on low heat until the sauce regains its natural consistency
For slow thawing, leave in the refrigerator for one day.
