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Preserve your own 100% local tomato sauce
Ingredients
- Ripe San Marzo tomatoes: as many as you want
- Salt: ½ tsp for 500 ml of sauce
- 1 sprig of thyme for 500 ml of sauce
- ½ clove of garlic for 500 ml of sauce
- ½ onion for 500 ml of sauce
- 1 dried bay leaf
- 2 tbsp olive oil for 500 ml of sauce
- 1 tbsp of lemon juice for 500 ml of sauce
- Sterilized airtight glass jars
Directions
- Prepare the tomatoes: clean the tomatoes, lightly incise them at the base and immerse them in boiling water for 1 minute to remove the bits from the tomatoes more easily. Remove the tomatoes, cut them into cubes, place them without the seeds in a saucepan. (Set the seeds aside to replant next spring)
- Now add the garlic, thyme, salt, olive oil. You can adapt the quantities according to your tastes
- Bring the tomatoes in the pan to the boil, then reduce the heat and simmer for 20 minutes. It is ready once the sauce is thick, the water has evaporated, and the flavor is delicious in the mouth.
- During this time, sterilize your jars and seals. Add lemon juice to the bottom of the jars
- Pour the tomato sauce into the jars up to 2 cm from the edge and close.
- Leave to cool for 24 hours without touching it then store in a dry place away from humidity and light.