Fragrant spaghetti sauce


5 kg. Ripe tomatoes
1/4 cup water
1 medium onion, chopped (about 1/2 cup)
1 small green or red pepper, chopped (about 1/2 cup)
1/2 cup sliced ​​mushrooms (optional)
3 cloves garlic, crushed
1/4 cup chopped parsley
1 tbsp brown sugar
1 tbsp dill seeds (optional) 2 tsp
2 tsp. dried basil , crushed
2 ch.l.sushen oregano , crushed
1 ch.l.sushena marjoram , crushed
1 ch.l.cherven pepper
Method of preparation: Wash the tomatoes, remove the seeds and cut into large pieces.
Place the tomatoes in a large saucepan on the hob. Bring to the boil, stirring constantly. Reduce the heat. Bring to the boil without a lid for another 20 minutes.
Pass the tomatoes through a sieve to remove any seeds and skins.
In another saucepan, mix the water, onion, pepper and mushrooms. Cook over medium heat, stirring often, until onions and peppers soften.
Add the tomato mixture.
Add garlic, parsley, brown sugar, dill, salt, basil, oregano, marjoram and paprika. Bring to a boil and then reduce the heat. Simmer, uncovered, for about 2 hours.
The sauce can be canned.

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