Preparation

1

Step 1

Preheat the oven to 210°C. Wash the vegetables. Rinse the herb sprigs, shake dry and set aside.

2

Step 2

Clean the tomatoes, halve them and remove the stalk. Peel the carrots and dice finely. Cut celery and peppers into small pieces.

3

Step 3

Place all ingredients, except the onions, on a baking tray, mix and cook for 45 – 60 minutes. Then take out the herb sprigs.

4

Step 4

Shortly before the end of cooking, peel and dice the onion and garlic. Heat the oil in a pan and sauté the onions in it. Add the vegetables and bring to the boil. Simmer the sauce over a lower heat for about 30 minutes. Then puree finely.

5

Step 5

For a longer shelf life, pour the sauce into the prepared preserving jars. Close with preserving ring, glass lid and clips and heat at 100° C for 1 hour to preserve.

For the recipe, you'll nee:

Ingredients

Portions

6

Food

  • 3.0 kg Tomatoes
  • 150.0 g Carrots
  • 100.0 g Celery
  • 100.0 g Bell peppers
  • 2.0 sprigs Marjoram
  • 5.0 sprigs Thyme
  • 2.0 tsp Salt
  • 7.0 Leaves Basil
  • 1.0 tsp Sugar
  • 60.0 ml Olive oil
  • 1.0 large Onion
  • 1.0 Garlic clove
  • 4.0 tbsp Olive oil