Red tomato sauce for pizza and pasta
I have made this simple sauce to store for winter for several years. The recipe came to me as Red Sauce, so I kept the name. I spread it thinly over pizza dough before adding sausage and cheese, stir it into pasta, soups or stews, or simply enjoy it with bread.
All weights are for prepared vegetables, with seeds, stalks and peel removed as appropriate.
In previous years I chopped only the peppers and blended the other vegetables into a puree, which made a thinner sauce. Next time I plan to blend the carrots with the tomatoes and chop the peppers and onions.
Pour a glass of refined vegetable oil into the bottom of the pan in which you will cook the sauce.
Wash the peppers, remove seeds and cut into strips. Pour into a saucepan.
Wash the carrots, peel and grate on a coarse grater. Add to the pan with the peppers.
Peel the onions, cut into quarter-rings and add to the peppers and carrots.
Pass the washed tomatoes through a meat grinder. I’m too lazy to assemble and then wash the meat grinder every time. It’s easier for me to work with a blender, so I chop the tomatoes in it. A couple of “whacks” and you get juice, which we also put into the pan.
Let it boil and note the time. Cook at low boil for 40 minutes.
While the sauce is cooking, prepare the jars and lids for sealing. Wash the jars thoroughly with baking soda. I sterilize both jars and lids over steam for 10 minutes.
After 40 minutes, add sugar, salt and tomato paste to the sauce. And cook for another 40 minutes. In the photo, the sauce is almost ready.
Pour the hot red sauce into sterile jars, immediately close the lids and put away until it cools.
I keep this sauce in my apartment.