Hot Tomato Sauce for Stock

For the tomato sauce, clean and quarter the tomatoes and onions. Add sugar, balsamic vinegar, thyme and chopped, seeded chilies. Boil for about an hour, then strain through a sieve or a whisk.

Continue to cook and thicken to your liking until the desired consistency is reached, only then add salt and pepper. Add the plucked basil leaves (or parsley, or herb of choice) to the prepared, sterilized jars.

Pour the mixture into preserving jars and cook at 90 degrees for 30 minutes according to the manufacturer’s instructions, this way the sauce will last for months if you work very cleanly.

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