Ingredients
Recipe yields enough for four jars of 500 ml each:
- 1.6 kg ripe tomatoes (the Peretti brand is best)
- 3 onions
- 2 cloves of garlic
- 3 carrots
- 2 whole red chili peppers
- 400 g celery stalk
- 4 twigs oregano
- 2 tbs tomato paste
- 2 tbs balsamic vinegar
- 1 ts sugar
- 2 bay leaves
- salt, pepper
Preparation
1. Pour boiling water over the tomatoes, then quickly run them under cold water, remove their skins and seeds and cut them into small cubes.
2. Peel onions, garlic and carrots, clean the chili pepper and celery and mince everything finely. Remove the oregano leaves from the stems and chop finely.
3. Add the onion and garlic to the pot. Heat the pot at highest level up to the roasting window, switch to a low level and cook the onion mixture.
4. Add the rest of the vegetables, chili and tomato paste and continue to cook.
5. Add the cubes of tomato, oregano, vinegar, sugar and bay leaves, then season. Cover with the Secuquick softline and close.
6. Heat the pot at highest level up to the soft window, switch to a low level and cook for approx. 5 minutes in the soft area.
7. At the end of the cooking time put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.
8. Discard the bay leaves, immediately pour the sauce into sterilized jars and seal them properly. Turn the closed jars upside down and leave them for approx. 10 minutes, then turn them back around and allow to cool completely.
This recipe has been tested and approved by AMC.
Reviews