Now tomatoes are becoming numerous and therefore a method to preserve them is to turn them into tomato sauce. As I always like to try and go a little 'beyond the boundaries of traditional, I prepared a "gravy" made with fresh tomatoes.
I sauteed in a pan some of our beautiful synergistic red onions with olive oil and salt. I clean the tomatoes by removing the hardest part around the petiole and then I blended with a little 'salt, brown sugar to balance the acidity and onions cooked now cooled. I checked the acidity with litmus paper, after the course HACCP I prefer to stay on the safe side of 4PH for preserving, later I will buy a pHmeter which is more accurate because in fact, at the palate, the difference between 3.8 or 4 or 4.5 feels and strips it cannot be so precise, so for safety I remain on lower indices.
I sterilized jars and lids and put the sauce raw inside, then I boiled the jars tightly closed for 40 minutes. In this way the tomato bake with the heat of pasteurization and maintains more of a fresh scent, instead of peeling and cooking before bottling (as tradition) to lose the water of vegetation, in my sauce remain all components of the tomato: the peel (finely chopped does not feel) and the vegetation water, otherwise what is the point to grow blacks tomatoes rich in anthocyanins (concentrated mainly in the skin) and then throw away the skins, among other source of fiber!
