The secret recipe of tomato sauce. Confidential!




The food industry has only recently begun to produce this sauce; up until this point, it has always been made by hand. The recipe comes from Siberia, its beneficial properties help to protect people from illnesses in the winter by bolstering the immune system. This savory sauce, when preserved in jars, can be stored up to one year in the refrigerator without additional preservatives and will keep its taste and beneficial properties.

We need two pounds of tomatoes, four ounces of horseradish root, four ounces of garlic and two teaspoons of salt. The sauce will keep for a longer time if you use slightly unripe tomatoes; they must be red but firm. Horseradish should be fresh and not very big. It contains the acid necessary for canning tomatoes. You can use horseradish root powder, but then you must add to the sauce one or two teaspoons of 9% vinegar to achieve desired acidity.

Get started. Very carefully wash the tomatoes and horseradish roots then wait until they dry.

Tomato sauce. Wash and dry the tomatoes.

Cut each tomato in half and remove the pedicles. Cut off the rind from the horseradish roots then rinse the peeled horseradish roots in cold water. Peel the garlic cloves.

 Tomato sauce. Remove the pediclesTomato sauce. Cut off the rindTomato sauce. Prepare garlic and horseradish

While you prepare the sauce, you can sterilize the jars and lids you will use for canning. You may use special equipment for sterilization or just place the empty jars in boiling water and hold them there for several minutes. If you do not have a large enough pot for this, you can hold the jars upside down over the steam for 10 minutes.

Grind the tomatoes with a meat grinder. You can use a blender, but choose a low enough speed so that the tomato seeds remain intact. I think that five to seven seconds at the lowest speed is enough.

Tomato sauce. Mill the tomatoes

Then grind the horseradish and after that the garlic. If you use a blender, then both the horseradish and the garlic have to be ground very finely. Milled horseradish and garlic can irritate the eyes, so the room must be well ventilated. Add the salt, milled horseradish and garlic to the tomatoes. Mix well. A small amount of foam may form after stirring; remove it with a spoon and mix again.

Tomato sauce. Add saltTomato sauce. Add garlic and horseradishTomato sauce. Mix it

Congratulations! The sauce is ready to be put into jars. Before doing this, however, make sure the jars are dry and cool to the touch after their sterilization. Place the prepared sauce into jars and close with sterilized lids.

Tomato sauce. Putt it in the jarTomato sauce. JarsTomato sauce. Canned

The sauce can be used immediately after preparation, but in my experience, it tastes better after one day. If you plan to store the sauce long term, then sprinkle a little salt on top of the sauce before closing the jar lids. Keep the sealed jars in the refrigerator.

Note: The process of canning tomatoes always needs a lot of acid. If you feel that horseradish and garlic are not enough, add the vinegar. Lastly, always keep the jars of sauce in the refrigerator.

This is a basic recipe for tomato sauce, and there are many possible variations. For example, you can add a little hot pepper to the garlic and horseradish or add other spices. You can even add apples. You can use bell peppers or carrots instead of tomatoes. You can change the amount of the ingredients, making the sauce more spicy or tart. Just release your imagination! Find your own secret recipe and share it with us.

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