Yesterday my family and I made tomato sauce form fresh tomatoes from our garden. It is traditional practice of many balkanian families.
Now I would like to show you how:
-We picked tomatoes from our garden. It is whole naturally cultivated without any unnecesary and poisony addons. But you can use any tomato that tastes good to make tomato sauce; it's really that simple.
After washing the tomatoes we chopped them and put in one big pot.
-My mom and dad working hard ;)
-Chopped tomato
Put a pot on boiling ring and cook for a about hour or hour and half. Shorter cooking times will yield a thinner sauce with a fresher tomato flavor, longer cooking times will thicken your sauce and give it a cooked flavor. Watch your sauce as it simmers and stop cooking when it reaches a consistency and flavor you like. Don't forget to add a salt. What ever amount you like, but it is important to put salt because it stops sauce from becoming rotten.
After tomato is cooked (you will be sure that it is when the skins are separated from the rest of the tomatoe meat or sauce) we took pureeing mashine and pureed portion by portion to be left with only nice and smooth tomato sauce. (without any skin or tomato seeds). Then put it back to boiling roll and cook a bit more.
-Pureeing mashine (I took this image from the internet)
Before filling the jars with finished tomato sauce we made shure that the jars are also warm (you can put it in microwave or oven for a few minutes) so that they don't break after puring hot sauce in them.
-Finished fresh tomato souce which you can use when making all diferend kinds of meals or drink it by it self because you are sure that it is healthy and organic.
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