Step-by-Step Method
1. Prepare the Tomatoes
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Wash and chop the tomatoes. For a smoother sauce, you may blanch them and remove the skins, but leaving them on adds rustic texture.
2. Cook the Base
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Heat the olive oil in a large pot.
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Add onions and garlic, sauté until soft and golden.
3. Add the Tomatoes
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Stir in the chopped tomatoes and cook on medium heat until they begin to break down, releasing their juices.
4. Season and Simmer
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Add sugar, salt, and your chosen herbs.
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Pour in the 250 ml vinegar and stir well.
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Reduce the heat and let the sauce simmer gently for 1–2 hours, stirring occasionally, until thickened and flavorful.
5. Blend (Optional)
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For a smooth sauce, use an immersion blender. If you prefer a chunky texture, leave it as is.
6. Preserve the Sauce
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While the sauce is still hot, ladle it into sterilized glass jars.
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Seal tightly and process in a boiling water bath for about 20 minutes to ensure safe preservation.
Tips for Success
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Choose the right tomatoes: Plum or Roma tomatoes are ideal because they’re meatier and less watery.
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Balance the flavors: Taste as you go. The sugar and vinegar should balance without overpowering the natural tomato flavor.
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Storage: Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a week.
Serving Ideas
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Toss with fresh pasta for a quick dinner.
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Use as a pizza base for homemade pizza nights.
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Add to soups or stews for depth of flavor.
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Pair with grilled vegetables or roasted meats.
Final Thoughts
Making tomato sauce with vinegar is more than just cooking—it’s preserving the taste of summer in a jar. The bright, tangy flavor becomes a staple in the kitchen, and the yearly tradition of preparing it creates lasting memories. With just a handful of ingredients and some patience, you’ll have a sauce that not only nourishes but also connects you to the rhythm of the seasons.
So, when tomato season comes around, gather your ingredients, pour in that splash of vinegar, and carry on the tradition of homemade tomato sauce—just as you do every year.
