The passenger (we hope) tomato intolerance does not keep me away from this delight ... Often when the gardens of the popes and overflowing in-laws of fresh tomatoes, full-bodied, fragrant me back and I picked up everything we can to prepare the tomato sauce to use in the winter months each time discovering the incredible taste of summer ...
The preparation is simple, fast and innovative method of sterilization literally (nothing but water bath !!!)...
INGREDIENTS:
red, ripe tomatoes (I use mostly beef heart), extra virgin olive oil, 2 carrots, 2 zucchini, 1 onion, a bunch of fresh basil.
bormioli jars of desired size (I use those little ones from gr 250) and a large pot (with high sides) to cook ...
Put a little oil in the pot, make small pieces onion, carrots and zucchini and then dry everything.
Add tomatoes peeled and cut into touch.
Stir occasionally until the water released from the tomatoes has not completely dried out (usually I do cook a rapid fire the first hour and then continued on a low heat until the sauce reaches the consistency you want). Turn off the sauce. Add the basil leaves (no logs !!!). For those who want more liquid blend with immersion blender. Cover and keep warm.
Preheat oven to 100 degrees. Once the milk is hot place the glass jar (no cover of course) for about 10 minutes on the plate (so that you sterilizzino).
At the same time retains the lead (still hot) water to boiling.
being careful not to burn hot fill the jar with the hot preserves (I use a ladle) and close the cap immediately (two rags, one for holding the jar and take one for the cap you will avoid the burn!). You will see that the cans will close by if it all just starts to cool.
If necessary for pasta, pizza, steaks, stew and sausage for the polenta to use this delicious sauce ...
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