Vegetarian Tomato Sauce

Cut tomatoes crosswise, remove stalk and blanch (scald) briefly one by one in salted water. Rinse in ice water, peel off skin, cut in half and remove seeds. Cut tomatoes into small cubes and strain the juice. In a large saucepan, heat olive oil and slowly sauté chopped onions until light. Stir in sugar and add all vegetable cubes (without tomatoes), pour strained tomato juice and simmer for 30 minutes. Stir occasionally. Add basil, garlic, pepper, chili pepper, juniper berries, bay leaf and cumin. Mix in diced tomatoes and simmer for another 30 minutes. Season to taste with salt and pour into hot rinsed screw jars while still hot.

Preparation Tip:

The tomato sugo produced in stock can be stored longer without any problems and is not only the ideal accompaniment for spaghetti & Co., but also harmonizes with all kinds of dumplings and gnocchi made from potato dough.

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