How to make
The tomatoes are washed well and cut into halves. Then they are cleaned from the white part.
I took my mom's suggestion and cut the tomatoes, in a way that I don't cut the stem in half, but left it on one side of the tomato.
Then it's easy to clean just one part without wasting time cleaning two halves.
The onion is coarsely chopped, the garlic too.
Heat the oil in a fairly large pot.
The onion and garlic are fried in it quickly, until the onion becomes transparent.
Add the tomatoes and stir several times, until the tomatoes begin to release their juice. They are left to simmer on medium heat under a lid until they release more liquid. The lid is then removed and the cooking continues, until the liquid is reduced and its level falls below the tomatoes.
Try to boil it more, so that the liquid that the tomatoes have released can be boiled to the maximum extent.
After blending it will be easier, because when it is placed back onto the heat, it will splutter a lot more.
At this stage, the mixture is blended well and flavored by adding the salt, sugar and vinegar. Stir and try it. Add more salt or sugar if you think it is needed.
Place it back on low heat and stir for 3 to 5 minutes. Try it again and add spices of choice - I added black pepper and oregano. This is how it is liked at home. But you can add spices according to your taste.
The ready-made sauce is filled in jars or screw-top bottles, which must be well dried.
The pot with the sauce needs to be on the stove on very low heat - just enough to keep the sauce simmering the whole time you're filling the bottles. You fill a bottle, close it with the cap and immediately turn it upside down with the cap on. Only then do you fill in the next one.
The bottles or jars need to be left with the caps facing down for about 20 minutes. Then they are turned back and left to cool completely. They need to be placed in a cold place.
Thats it :)
