Ready for use jars of this sauce practically “live” nowadays in my refrigerator (and freezer – for longer term usage). I have picked up the idea once in a cooking magazine, and I am keeping using it and returning to it ever since. Cooking this sauce is very simple and it can later on be used for either a complete solution for a pasta sauce or a basis for a more complex pasta sauce. It can also be used as a basis for tomato soup or stew, pizza sauce, sauce for kebaps/burgers or even for tomato-based fish dishes. And, of course, it can also be consumed “straight from the jar” with a spoon 🙂
Most important secret for making a successful tomato sauce is picking up very ripe and “sweet” tomatos. When such tomatoes aren’t available at the markets, it is better to use Italian canned tomatoes.
Following yields approximately 3 lilters of sauce.