Pizza sauce for storing

Vegan sauce Italian cuisine
Total: 25 hr | Active: 30 min.
vegetarian, vegan, lactose-free, gluten-free

Every summer, I cook a large quantity of this pizza sauce and store it. It’s sweet and tangy, and there’s no better feeling than enjoying home-made pizza with my favourite summer sauce during the colder months. The apple gives it a pleasant sweetness – without needing to add any sugar. By boiling it down, the pizza sauce will keep for a year without further refrigeration.

Recipe by:
Pascale - Urkraut

Ingredients

for 5 glasses

Sauce
2 tbsp olive oil
2  garlic cloves, finely chopped
½  red chillies, deseeded, finely chopped
1 kg tomato (San Marzano), in small pieces
130 g apples peeled, cored, diced
3 tbsp tomato puree
2 tbsp apple vinegar
5 sprigs oregano
1 tbsp salt
a little  pepper

How it's done

Sauce

Heat the oil in a pan. Sauté the garlic and chilli for approx. 3 mins. Add the tomatoes and apple, cook for approx. 5 mins. Add the tomato puree, vinegar and oregano, simmer for approx. 8 mins. Season the sauce, puree until smooth. Pour the hot sauce into the prepared jars and fill to approx. 3 cm below the rim, seal immediately.

To process

Line a wide pan with a cotton kitchen towel and stand the hot jars inside so that they do not touch each other. Fill the pan with warm water so that the water reaches three-quarters of the way up the side of the jars. Heat the water to 90 °C. Process the jars of sauce for 30 mins. at 90 °C. Carefully remove the jars, leave to cool and stand on an insulating surface for approx. 24 hrs. Check the jars for a vacuum seal (see note).

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