Ingredients
Scale
- 6 –7 table spoons of extra virgin olive oil
- 4 cloves of garlic
- 1 liter of tomato puree
- 1 tablespoon of Tomato concentrate paste
- a pinch of asafoetida
- 1/2 tsp of dried thyme
- 6 fresh basil leaves ( you can also use dried)
- 1 tsp of Oregano
- 2 teaspoons of Himalaya pink salt (approx.)
- 1/2 tsp of black pepper
- pinch of baking powder.
Instructions
- Pour about 4 tablespoon of olive oil into a heavy bottom pan.
- Add the asafoetida and crush the garlic directly into the oil and mix the tomato puree.
- Give it a good stir and cook under low heat.
- Add the tomato paste concentrate and stir to thicken the sauce.
- Reduce the heat and let the sauce thicken. When the sauce has cooked down considerably, add the dried herbs, pepper and fresh herbs.
- Mix in the salt at the very end and just cook it shortly.
Notes
Water Bath Canning Procedure
- Add 1 tablespoon of lemon juice for acidity to every 500 ml of the sauce.This is considered safe.
- Fill the sauce into sterilized jars once sauce was ready.
- Use a funnel to fill the jars and get the air bubbles out using a spatula.
- Wipe out any remaining sauces around the rims of the jar before closing the lid tightly.
- Place them in boiling water for 20 min.
- You will hear the lids pop up which is a sign that they have sealed airtight.
- Remove them carefully and place them on a wooden board to avoid the jars from cracking.
- Cool it for 24 hours before storing.
- If you are using 2 way lid, remove the ring and leave only the top lid on before storing in cool and dark place.
- Category: Sauces
- Cuisine: Italian