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Tomato Sauce for Canning (with Fresh Tomatoes and Tomato Paste)

To enjoy a tasty fresh-tomato sauce in winter, you have to put it up in summer! And it's easy to make. Not a single summer goes by in our house without canning tomato sauce, because we love eating pasta with it.

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Preparation of tomato sauce from tomatoes and tomato paste
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 11 % 1 g
Carbohydrates 78 % 7 g
42 kcal
GI: 71 / 0 / 29
  • Finely chop the peeled tomatoes and cook them, stirring now and then, until the liquid has reduced by about a third — roughly 2.5 hours. Meanwhile, prep the onion and garlic: dice the onion and fry it in olive oil. Finely chop the garlic and fry it too. Stir the cooked tomatoes, sugar, and salt into the tomato paste. Then add the spices one by one — paprika, oregano, and the finely chopped herbs. Add the fried onion and garlic as well. At the very end, add the wine vinegar and cook for about three more minutes. Ladle the finished sauce into clean jars and seal the lids. This recipe yields about 6 quarts (6 L) of sauce.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried oregano - 306  kcal/100g
  • Oregano - 306  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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