There are recipes that become more than just food—they turn into traditions. For many home cooks, the annual ritual of making tomato sauce is one of those cherished customs. When summer’s abundance of ripe, juicy tomatoes arrives, nothing compares to transforming them into jars of vibrant, tangy sauce that will brighten meals all year long.
One special twist that sets this recipe apart is the use of vinegar—about 250 ml per batch. The vinegar doesn’t just add a delightful sharpness; it also helps preserve the sauce naturally, enhancing both flavor and shelf life. The result is a sauce that is bold, zesty, and versatile—perfect for pasta, pizzas, stews, or as a base for countless homemade dishes.
If you, like many families, prepare this tomato sauce every year, it’s not only about the taste but also about the memories. The kitchen fills with the aroma of simmering tomatoes, onions, garlic, and spices, creating moments that feel timeless.
Why Add Vinegar to Tomato Sauce?
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Flavor Boost: Vinegar balances the natural sweetness of ripe tomatoes with a pleasant tang.
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Preservation: Its acidity helps make the sauce more stable for storage.
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Versatility: The tangy flavor works beautifully in Mediterranean, Italian, and even fusion dishes.
Ingredients You’ll Need
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5 kg ripe tomatoes (washed and chopped)
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3 large onions (chopped)
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6 cloves garlic (minced)
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1 cup sugar (to balance acidity)
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2 tbsp salt (or to taste)
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250 ml vinegar (white or apple cider vinegar works best)
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½ cup olive oil
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Fresh or dried herbs (such as basil, oregano, or thyme)
Step-by-Step Method
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