Homemade Dolmio-Style Tomato Sauce for Canning

Cooking method

1. Step 1:

   

   Wash all the ingredients, peel whatever needs peeling, and set a skillet with oil over the heat. While it warms, finely chop the mushrooms.

2. Step 2:

   

   Finely chop the eggplant the same way.

3. Step 3:

   

   Chop the onion thin and fine.

4. Step 4:

   

   Once the oil is hot, add the onion. If you have a second skillet, heat oil in it and cook the mushrooms for about 15 minutes, stirring. If you've only got one pan or a smaller batch, cook the mushrooms together with the onion.

5. Step 5:

   

   After about 15 minutes, combine the cooked mushrooms and onion with the diced eggplant. Cook, stirring.

6. Step 6:

   

   Add spices to taste.

7. Step 7:

   

   Meanwhile, crush the garlic with whatever you have on hand.

8. Step 8:

   

   Finely chop the tomatoes.

9. Step 9:

   

   Then blend the tomato pieces — you want the juice.

10. Step 10:

    

    Crush the peppercorns a bit and add them along with the tomato juice, salt, crushed garlic, and a bay leaf to the rest of the vegetables. Simmer for 20 minutes.

11. Step 11:

    

    While the sauce cools, sterilize the jars and lids and purée the mixture however is easiest.

12. Step 12:

    

    Then bring it back to a boil and ladle it, still boiling hot, into the jars. Set the lids on, but tighten them once the sauce has cooled a little. Store this beauty in the fridge.