This sauce is not only practical but also a healthier alternative to store-bought options, as it’s free from unnecessary additives. By storing it in a dry, dark place, it remains fresh and ready to use until the next tomato season.
Here’s how I make my classic tomato sauce: I wash ripe tomatoes, cut them up, and grind them using a tomato milling machine. Then, I put them on to cook, adding salt, a bit of sugar, and a bay leaf. I cook the mixture until it reaches the desired thickness (in my case, very thick—it barely comes out of the bottle!
At the end of cooking, I add a preservative and pour the hot sauce into glass bottles. I finish by adding a few drops of oil to each bottle and sealing them with cellophane.
I store the bottles in a dry, dark place, and the sauce stays perfect until the next season!
