Ingredients

The following ingredients have 6 Servings
  • 15 kgs Tomatoes (local )
  • 8 Garlic (chopped)
  • 500 ml Olive oil
  • 8 sprigs Thyme
  • 1/2 bunch Rosemary
  • 1/4 bunch Basil
  • 2 bunch Bay leaves
  • 4 tsp Paprika powder
  • 2 tbsp Brown Sugar
  • 300 gm Balsamic vinegar
  • 300 ml Tomato Puree

Instruction

  • Take a large pot. stand on a flame. Put it on a high heat. Add herbs and garlic sauté for 3 minutes.
  • After add your tomatoes but tomatoes should be at least cut into 1/2 or 1/4. This would make the sauce cook faster.
  • Lower your heat to medium and keep stirring so that it wont stick on the base.
  • When you see the tomatoes and herbs are start to get messy than add water or the vegetable stock equal to the equal level of tomatoes inside the pot. Also add balsamic vinegar, tomato puree and touch of little sugar.
  • Bring up to boil and keep stirring occasionally. Don't let the sauce get burnt from below. if you have wooden spatula it works pretty well for stirring it.
  • After the liquid on a pot reduced almost half close the fire then then put it on a blender batch by batch or if you have large blender or a robocoup it works much easier.
  • After you blended check the seasoning. If you feel it taste sour add sugar to balance the sour taste and most important check the salt.