We wash and dry the tomatoes. We take out some part of them, if necessary or it is ugly, and we chop them up. In a casserole we put a little olive oil over medium heat. Add the onion and julienned peppers, and the carrots in thin slices.
Sauté everything until the onion turns brown, so the sauce will have more flavor. Add the chopped tomato and we simmer, stirring occasionally, for an hour.
We pass the sauce through the food processor and return to the fire. We will leave it for another hour, taking care that it does not stick. We salt and we add a pinch of sugar if we find it very acidic.
We turn off the heat, fill the jars with the tomato sauce and we leave uncovered until they cool completely. If we want to freeze the jars, we will leave a space of two centimeters up to the edge, since when the liquid freezes, its volume will increase and in this way we prevent the jar from bursting.
Crostini of pesto, burrata and balsamic tomatoes, a rich and super easy recipe
With what to accompany the tomato sauce
Is homemade tomato sauce It is perfect to take with all kinds of pasta or meatball dishes, but it is also very useful for multiple stews, including legumes, for example. You just have to add a tablespoon of sauce and you will significantly enrich the recipe.