Ready Cherry Tomato Sauce
How many times have we reached for a jar of ready-made sauce when coming home from work?…
Well, from today onwards, with a little patience, dedicating ourselves to our kitchen, we can make cherry tomato sauce.
Not the usual tomato puree, mind you, this is a real ready-to-use sauce when in a hurry, and it also keeps for more than a year.
four jars of two hundred fifty grams each jar is enough to season up to 300 grams of pasta.
Thought for you:
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 416.93 (Kcal)
- Carbohydrates 19.03 (g) of which sugars 23.13 (g)
- Proteins 2.87 (g)
- Fat 38.34 (g) of which saturated 5.33 (g)of which unsaturated 0.00 (g)
- Fibers 2.62 (g)
- Sodium 110.45 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 2.2 lbs cherry tomatoes
- 1 clove garlic
- 1.76 oz Tropea red onion
- to taste basil
- to taste salt
- 5.6 oz extra virgin olive oil
Tools
What we need to make the
- 1 Knife
- 2 Pots
- 4 Jars 300 g
- 4 Dish towels
Steps
To make the
The first thing to do is sterilize the jars.
In a large enough pot, boil the jars and lids for about 30 minutes.
Then place them upside down on dish towels, and change them until the jars are thoroughly dry.
Wash all the ingredients, and with great care, remove the stems from the cherry tomatoes,
peel and chop the onion and garlic, if you like, you can leave it whole, and then chop onion and celery.
Then take the cherry tomatoes, put them in a pot with the garlic and chopped onion, carrots, and if you like, some celery, plus 1 glass of water, and a small pinch of salt.
The salt is used to release the vegetation liquid and form the sauce.
Cook for about twenty minutes from boiling.
After the time has passed, with a ladle, transfer the obtained sauce into four jars, with all the vegetation water,
Distribute the extra virgin olive oil,
add some basil leaves, and,
close with the lids.
Now prepare a rather large pot, and put a dish towel or tablecloth at the bottom; place the jars with the lid up.
and between one jar and the other, let the pieces of dish towel enter so that the jars do not hit each other.
Fill the pot with water until the lids are covered, close with a lid, and bring to a boil.
From the moment it starts boiling, calculate twenty minutes, then turn off the heat and let the jars cool inside the pot.
When the jars are lukewarm, you can take them out and store them in the pantry.
The ready cherry tomato sauce is ready to be used whenever you want.
Storage
Ready Cherry Tomato Sauce, the closed jars can be stored for up to a year, while if they are opened, they must be consumed within twenty-four hours and kept in the refrigerator.
FAQ (Questions and Answers)
Ready Cherry Tomato Sauce
Can I use any type of tomato?
Yes, certainly, only large tomatoes I recommend cutting them into pieces.
