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🍽️ Homemade Tomato Sauce

103 kcal · 30 min · 4 servings

Ingredients

• 250 g celery
• 2 carrots (about 250 g)
• 2 large onions
• 2 garlic cloves
• 2 red chili peppers
• 10 sprigs thyme
• 0.5 bunch parsley
• 1 kg ripe tomatoes
• 2 tbsp olive oil
• 1 tsp black peppercorns
• 5 allspice berries
• 2 cloves
• 1 bay leaf
• 2 tsp sea salt

Instructions

1. 1. Peel the celery stalks and cut them into small cubes.
2. 2. Clean the carrots, peel them, and slice them into thin rounds.
3. 3. Peel the onions and garlic, then chop them finely.
4. 4. Wash the chili peppers, halve them lengthwise, remove the seeds, and chop them.
5. 5. Rinse the thyme and parsley, shake off excess water, and pick the leaves off the stems.
6. 6. Finely chop the picked herbs.
7. 7. Wash the tomatoes and cut them into quarters.
8. 8. Heat olive oil in a wide pot.
9. 9. Sauté the celery, carrots, onions, garlic, and chili over low heat for 3 minutes.
10. 10. Add the tomato quarters, chopped herbs, peppercorns, allspice berries, cloves, and bay leaves to the pot.
11. 11. Press the vegetable mixture through a sieve or a vegetable mill (also known as a 'Flotte Lotte').
12. 12. Reheat the pressed mixture in the pot.
13. 13. Let the sauce simmer uncovered for 30 minutes until it has a pulpy consistency.
14. 14. Season the sauce generously with salt and pepper.
15. 15. Rinse the preserving jars with hot water.
16. 16. Fill the hot tomato sauce into the jars and seal them.
17. 17. Preheat the oven to 220 degrees.
18. 18. Fill a roasting pan with water.
19. 19. Place the sealed jars into the roasting pan.
20. 20. Place the pan on the second rack from the bottom in the oven.
21. 21. Sterilize the sauce in the oven for 40 minutes.
22. 22. The cooking time starts as soon as the first bubbles rise in the water.

Nutrition per serving

• kcal: 103
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 11 g