Salsa Di Pomodoro
Make large batches so you always have this pasta sauce to hand
Makes enough for: 500 mls
Ingredients
- 15 mls olive oil
- 1 small onion, peeled, cut in half and diced
- 1 large clove garlic, peeled and thinly sliced
- 1 rib celery, diced
- 1 small carrot, peeled and diced
- salt and fresh ground black pepper to season
- 60 mls red wine
- 400 g tinned tomatoes, lightly crushed
- 5 mls dried Italian mixed herbs
- 1 bay leaf
- 0.625 mls xylitol
Method
- Place the olive oil into a pot that has a lid, and heat over a medium temperature
- Add the onions and sauté until soft
- Add the garlic, celery and carrot, season generously and sauté until the carrot has softened
- Add the wine and increase the temperature to allow the wine to boil for a few minutes
- Add the tomatoes, herbs, bay leaf, and xylitol
- Season again, place the lid on and reduce the temperature
- Leave to simmer for 30 minutes, then remove the lid and simmer for another 30 minutes
- Remove the bay leaf and set aside to cool slightly
- Blend until smooth then place into sterilized glass jars
- Put the lids on straight away and leave to cool before refrigerating
- Use as needed, within 3 months
Notes
See this post on how I sterilize my glass jars.