Tomato Sauce (Bulion)

How to prepare tomato sauce (bulion)

1. In a wide pot (the wider it is, the faster the sauce will cook), put oil on the bottom to form a thin film. Heat it and add the chopped onion and carrots grated on the large grater. Turn the heat to low and sauté everything until the onion gets a bit of color (it will take about 45 minutes). Stir the vegetables occasionally.
2. While the vegetables are sautéing, prepare the tomatoes. Wash them well. Cut them in half and remove the stems and cores. Cut them into pieces. Pass the pieces through a tomato mill (the one that separates the pulp and juice from the skins and seeds). If the tomato mill is not very efficient, pass the remains through it a few more times to extract as much pulp as possible (the skins and seeds should remain as dry as possible).
3. Add the tomatoes over the sautéed vegetables. Also add the celery leaves, the peeled but whole garlic cloves and the peppers cleaned of stems and cut into a few large pieces.
4. Bring to a boil and let it simmer over medium heat until reduced by half (takes about 2 hours). Stir occasionally.
5. Remove the celery leaves and peppers from the sauce. What remains in the pot is passed once more through the tomato mill to obtain a smooth sauce (without onion and carrot pieces).
7. Put the sauce back on the heat, add salt to taste if desired and simmer for another 10 minutes.
8. Wash 12 bottles of 300 ml, dry them, place them on a tray and put them in the oven heated to 200C for about 15-20 minutes to sterilize. Boil the lids for a few minutes in water and then take them out on kitchen towels to drain.
9. Pour the hot sauce into the hot bottles. Screw on tightly and place under a blanket until the next day.
10. Store in a cool place.

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