The following is a standard recipe to make Italian-style tomato sauce, which may be used to season pasta, rice and stews.
The recipe may be adapted to the consumer’s taste.
Fresh tomatoes: 5 kg of 4.2 to 4.5 Brix°
1 medium onion for every kg of tomatoes
5 medium garlic cloves for every kilo of tomatoes
Salt to taste
Pepper to taste
Oil: 50/100 g
Carrots, 1 kg for every 5 kg of tomatoes
Dried oregano, fresh basil, and as an option chili pepper to taste
Materials and Equipment
Aluminium pot with lid and skillet.
Jars with screw-band lids (200 ml approximately) or bottles with screw corks (200 ml approximately).
Manual capper and crown corks.
Kitchen utensils: wooden spoon, knife, spoons, funnels and wooden chopping block.
Heat production system.
1. Store the raw material in a shed until it is used.
2. Select the tomatoes according to their degree of maturity. Use ripe tomatoes and eliminate those presenting signs of rot.
3. Wash in clean water and drain.
4. Cut the tomatoes in half and eliminate the halves rotting inside.
5. Chop the onion in small cubes. Cut every garlic clove in quarters.
6. Add oil to the skillet and place on a low fire.
7. Add the onion and garlic cloves and fry until the onion becomes pink.
8. stir constantly with a wooden spoon to prevent the onion from sticking to the bottom of the pot and burning.
9. Place the tomatoes in the pot and put on the fire. Add the onion when it is pink, add salt, pepper and hot chili. Increase the fire and boil for 40 minutes, stirring c constantly, until 10-12 Brix° are reached.
10. Add fresh basil or dried oregano to taste.
11. Boil for an additional 5 minutes and remove the pot from the fire.
12. Remove the seeds and the skin from the pulp with a manual pulper.
13. Cook the sauce for 10-15 minutes in case it is not thick enough. Check that the pulp has reached 10-12 Brix°.
14. Fill the jars or bottles to the brim with hot sauce. See note.
15. Immediately close the containers with lids or corks.
16. Place the containers in water while they are still hot, making sure that the temperature of the water and of the container is the same to prevent the glass from breaking.
17. The water must cover the jars or bottles.
18. Sterilize in boiling water for 45 minutes from the moment in which the water starts to boil.
19. Remove the pot from the fire.
20. Introduce a jet of cold water in the hot water until the containers cool off. Make sure that the water is lukewarm by the time that it comes into contact with the containers to avoid breakage. As an alternative, let the containers cool in the pot until the next day. Another possibility is to use tongs to take the jars or bottles out of the pot and place them on a wooden board. Avoid placing the hot containers on cold surfaces. If a flour bag is used, take it out of the pot and allow it to cool.
21.Dry the containers.
22. Label each container with the name of the product, the ingredients and the date on which it was prepared.
23. Place a strip of adhesive paper over jar and lid so as to check whether the container was previously opened, before consuming the contents.
24. Store in a dry place, free from dust and away from light.
Note: As an alternative, fill polyethylene bags with cold sauce. Close the bags with string or wire and place in freezer. Take the bags out of the freezer 2 hours before consuming the sauce. This way, the product may be preserved for 6 months.