ReceptnaptárPreserving tomato sauce for winter
Tomato sauce put away for winter preserves the best flavours of summer: the taste of ripe tomatoes for winter pasta and meat dishes. Old recipes put away one litre from 2 kg of tomatoes; today the onion and lemon juice make it tastier and safer. Sterilising in a water bath protects the sauce from spoiling.
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Ingredients
Method
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- Wash the tomatoes, cut out the stems and cut into quarters. Peel and finely chop the onion.
- Cook the tomatoes with the onion in a large saucepan without water over low heat for 20 minutes, until the skins come away and the tomatoes fall apart.
- Push the mixture through a sieve or blend smooth with a hand blender and return to the pan. Season with salt and sugar and cook over low heat for 30-40 minutes, stirring occasionally, until thick and reduced by half.
- Put a teaspoon of lemon juice in each clean, sterilised jar, then fill with the hot sauce to 1 cm below the rim. Wipe the rims and seal at once.
- Place the jars in a large pot, cover with water up to the neck and boil for 20-25 minutes from the boil. Take out, let cool upside down, and store in a cool, dark place. After opening keep in the fridge and use within 5 days.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use only fully ripe, healthy tomatoes.
- The lemon juice is important for a safe pH.
- The cooking time determines the thickness of the sauce.
- If the lid bulges, do not use it.
Frequently asked questions
How long does it keep?
In a cool, dark place for 1 year.
Can it be frozen?
Yes, for 6 months; in that case sterilising can be skipped.
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