Tomato sauce and coulis: how to make your homemade preserves and jars a sure success?

Homemade tomato sauce year-round? We all sign. The good news now is that reserves are made by locking ripe tomatoes in cans. Your reserves!

Tomato season is over At the end of August very ripe tomatoes can be bought by the kilo in boxes. Often less expensiveThey are there to allow you to extend the season by making jars of tomato sauce and keep making them for months to come.

A A quick reminder of the rules for successful jars Sometimes it is necessary. The operation consists in boiling the vessels in water, in order to sterilize them, and to preserve longer what they contain. if you do well Do not overfill your jars. The Le Parfait brand recommends stopping on 2 cm from the edge. Pour in your hot tomato sauce and turn the can upside down once closed expelling air. Remember thatA 45 minute sterilization can keep sauces for 2 to 3 months. 1 hour 30, that’s more or less a year.

Here’s a basic recipe for making your own tomato sauce, but there’s nothing stopping you from switching up the herbs or eliminating them entirely. Or making a real Italian tomato sauce.

Another option of this drug: you can Squeeze the juice from your tomatoes before preparing them.

Tomato sauce in a jar: recipe recommended by Le Parfait

ingredients

  • 2.5 kg of ripe tomatoes
  • 2 onions
  • 2 to 3 cloves of garlic
  • 1 bay leaf
  • 1 small kona thyme
  • 1 cone of parsley
  • Basil or tarragon leaves
  • 1 teaspoon of sugar
  • pepper
  • Olive oil
  • Salt
  • Pepper

Preparation

  1. Plunge tomatoes into boiling water for 1 minute, then into a bowl of ice to facilitate their pruning. Cut them and cut them into cubes.
  2. Fry in olive oil Finely chopped onion And cloves of garlic without their shirts. Add diced tomatoes.
  3. Prepare all the herbs and spices. Add tomato puree. Adjust by tasting Add a little more salt or sugar.
  4. Cook on very low heat for about 30 minutes.
  5. Puree in a blender. Fill the jars and process for 45 minutes at 100°C.

Now you know how to do it Homemade tomato sauce during autumn. And soon you won’t be able to look at industrial tomato sauce the same way.

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