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Homemade Tomato Sauce
Blanched and peeled tomatoes keep some chunky texture as they reduce slowly with rock sugar and lemon juice for at least forty minutes, concentrating into a luscious sauce.
Instructions
- 1
Carve out the top with a knife
- 2
Make a cross cut at the bottom with a knife
- 3
Blanch in boiling water for one minute
- 4
Take it out and remove the skin
- 5
Crush the tomatoes, but not too much; having some pulp gives a better texture.
- 6
Put the crushed tomatoes, rock sugar, and lemon juice into a pot, and cook over low heat for more than 40 minutes, stirring occasionally to prevent sticking.
- 7
Add salt and mix evenly, then bottle, when the sauce has thickened and there is not much water left.
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Ingredients
Main Ingredients
- Tomato5 piece
Seasonings
- Lemon juice1/2 lemon
- rock sugar30G
- Salta pinch