Tomato sauce in Italy is an ancient tradition that is handed down from mother to daughter and that is nice to keep going away from the temptations of using products from the supermarket.
Choose the most beautiful and juicy tomatoes, get the most suitable glass jars.
With the advice of Lucia Pinelli here you are the perfect sauce to keep for the winter (from Lasagna to pasta…).
Here’s the recipe!
Smash the tomatoes into quarters and put them to boil. Once cooked, move everything and separate the skins from the pulp (coarse or fine depending on your taste).
Pour the pulp in sterilized glass jars, taking care not to fill them completely.
Add a few leaves of basil, then close and invert can to obtain the vacuum.