I grow tomatoes in Norway. I have managed to get good control on making delicious pasta sauce. Try this one, you won’t be disappointed.
Making pasta sauce correctly is an art. The inspiration for this method comes from Italy, the cradle of pasta sauce.
Ingredients:
3 kg San Marzano tomatoes (you can use other types, but these are the best for pasta sauce)
4 carrots
8 yellow onions
15 cloves of garlic
7 dl olive oil
700 g tomato paste
4 tsp salt
2 tsp pepper
Use a large pot. Cut the onions, carrots, and garlic into small pieces. Put the olive oil in the pot along with the onions, carrots, and garlic. Let this simmer until the onions and carrots are very soft. If you’re not patient enough with this, you won’t succeed as well with the pasta sauce. Cooking the onions and carrots thoroughly will give you a great pasta sauce. Very important.
Add the rest of the ingredients once you have cooked the carrots and onions well. Let this simmer for about 30 minutes.
This recipe is large enough so you should can it in sterilized glass jars.
It’s elementary to sterilize the glass jars.
Wash 20, 450ml glass jars with clean water. Heat them in the oven for 20 minutes at 190 degrees Celsius. Then the jars are sterilized. Boil the lids in a pot with water for about 5 minutes, and they will be sterilized. Be careful not to touch the inside of the lids and jars.
Pour the boiling hot pasta sauce into the jars. Screw the lids on as tightly as you can immediately after you have poured in the sauce. The canned pasta sauce will keep for at least 2 years. When you use the pasta sauce, you can add basil or other spice if you like. In my opinion it’s better to cook a basic sauce and then vary when you use it depending on your preference and mood.