Bases * Tomato sauce

Let's go on with conserves and preserves... unfortunately tomatoes get a bit sour during the pasteurization, so the best way to keep unaltered the summer fragrance and taste is to cook and can the sauce or to add additives that would alter the quality and the genuineness of the preserves.

 

Homegrown tomatoes

Oregano

Home made extra virgin olive oil

Basil

Chilly

Rosemary flavoured salt

Salt

Onion (very little)

Warm slightly the extra virgin olive oil in a big pot to cover the bottom, add the finely chopped onion, that doesn't have to become light brown, and chilly, add the whashed and tomatoes chopped in big shot, add rosemary flavoured salt and some oregano. Boil, stirring from time to time. Press with the masher and boil again with some basil leafes. Bottle, boil the jars in a big pot with a lid covered with water for at least 12 minutes, leave it covered wait that they chill naturally and turn upside down before storing in a dry, dark and cool place.

Variations: after pressing the sauce in the masher add pan fried aubergines*, or pan fried zucchini, or peppers and zucchini, or mushrooms; capers, olives.

*Suggestion. Aubergines need a 2/3 hours process to eliminate the bitter water before pan frying: wash and dry, slice, put them on a flat surface, add salt and weights to press them in order to squeeze the water out of aubergines in the sink. After 2 or 3 hours dry them with a dishcloth and pan fry.   

Vegan.

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Special thanks to the WR community