Stock Tomato Sauce

First, halve the small bottle tomatoes, coarsely chop larger tomato varieties.

Peel the onion and cut lengthwise into coarse sticks. Peel the garlic as well.

In a saucepan, slowly cook the tomatoes with the onions, the two cloves of garlic, salt and sugar and a whole sprig of basil at low temperature. Stir from time to time.

Cook for about 35 minutes, until the tomatoes and onions are soft. Fish out the basil and the two cloves of garlic.

Now finely puree the tomato mixture either in a stand mixer with a strainer insert, or use a classic blender bowl with the finest strainer.

Using a slotted spoon, transfer the mixture to the blender bowl or blender. There will be a lot of juice left over. DO NOT puree this as well, but pour it away.

Put the puréed mixture back into a pot with the second sprig of basil, season a little if necessary (salt) and add a generous amount of good olive oil.

Then simmer for another 50 minutes, allowing it to reduce slowly.

Pour the sauce into sterile screw-top jars and drizzle again with a little salt and olive oil. Close the jars tightly.

Now wrap the jars in a cotton cloth so that they cannot touch each other and boil down in a water bath at about 90 °C for about 40 minutes. The lids should be covered with water.

After the boiling time, simply let the jars cool with the pot. As soon as the water is lukewarm, you can safely remove them.

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