Universal Tomato Sauce for Winter Pasta I make a lot of it — they devour it so quickly!

Preparation:

For this recipe, I use firm, meaty tomatoes.
Cut large tomatoes into halves or quarters.

1. Grind 2 kg of tomatoes in a meat grinder (or blend into a purée if you prefer).

2. Grind 2 kg of sweet peppers.

3. Grind 200 g of garlic.

4. Grind 50 g of hot chili pepper (after removing the seeds). You can adjust the amount of chili based on your taste.

Tip: This combination gives the sauce its bold, aromatic flavor.

5. Finely chop the parsley and basil.

6. Add 2 teaspoons of salt (slightly heaped) and 4 tablespoons of sugar. Stir well to fully dissolve the salt and sugar.

Storing the Sauce:

• Refrigerator: Pour the sauce into clean, sterilized jars or bottles. It keeps in the fridge for about a month.

• Freezer: I also freeze it in 250 ml containers — it’s the perfect portion size for my use.

In winter, I just grab a jar from the freezer, thaw it in the fridge, and it tastes as fresh as the day it was made!

No Fridge Space? Try This Preserved Version:

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