Tomato sauce works well for spaghetti and meatballs and in lasagne, but has many other uses as well such as on chicken cacciatore, eggplant or chicken parmesan, and as a base for eggs in purgatory or shakshuka.
in a large bowl, wash your vegetables with the all natural vinegar
wash again with water and drain
in a skillet, add in your finely chopped fresh tomatoes, finely chopped carrot, finely chopped green bell pepper, finely chopped onion, finely chopped fresh parsley and cook for some minutes
Do not add waterAllow to simmer and the tomatoes will produce its own juice
when cooked, set it aside and in another skillet on medium heat, pour in your olive oil
add in your minced garlic and sauté for a minute
add in your black pepper
pour in the cooked sauce and salt to taste stir for some minutes.
when its done, take it off the fire and your tomato sauce is ready.
for a smoother sauce, blend it after cooking and add in your basil
grab your jars and wash them and dish out your sauce into the jars when its cooled down.
According to a study published by the U.S. Department of Agriculture, dropping tomatoes in 123-degree (Fahrenheit) water for five minutes helps to improve aroma and flavor—drastically.Tomato sauce works well for spaghetti and meatballs and in Lasagna, but has many other uses as well—such as on chicken cacciatore, eggplant, or chicken parmesan, and as a base for eggs in purgatory or shakshuka.