There's nothing quite like the taste of homemade tomato sauce, and this recipe for Tomato Sauce with Chili and Garlic is a true celebration of summer's bounty. Made from ripe, juicy tomatoes and infused with the warmth of garlic and a kick of chili, this sauce is pure, concentrated flavor. What makes it truly special is what it *doesn't* have: no salt, no sugar, and no vinegar. This allows the natural sweetness of the tomatoes and the zesty aromatics to shine through, creating a versatile and healthy pantry staple you'll be reaching for all winter long.
Tomato sauce with chili and garlic — no salt, sugar, or vinegar
Ingredients for Tomato Sauce with Chili and Garlic
- 2 kg red tomatoes
- 1 head of garlic
- 200 g red bell pepper
- 2 chili peppers
- ground paprika, to taste (optional)
How to Make Tomato Sauce with Chili and Garlic
We cut out the core with the firm part at the stem end.
Pour half a glass of water into the bottom of the pot.
We steam the tomatoes for about 30 minutes.
Thoroughly wash ripe, even slightly overripe, tomatoes that are free from damage or signs of spoilage, and cut them in half. Core out the tough part near the stem.
Place the prepared tomatoes in a large, heavy-bottomed pot. Pour half a glass of water into the bottom. You can skip the water and instead crush a few tomatoes with your hands to release their juice, which will prevent the vegetables from scorching at the beginning of the cooking process.
Cover the pot with a tight-fitting lid. Bring the contents to a boil. Steam the tomatoes for about 30 minutes. The time may vary slightly depending on the variety and size of the tomatoes. Test with a spoon; if the tomatoes have broken down into a uniform, bubbling mass, you can move on to the next step.
We press the pulp through with a spoon, leaving the tomato seeds and skin on the sieve.
Pour the steamed tomatoes into a large sieve. Press the pulp through with a spoon, leaving the tomato seeds and skins behind in the sieve. If your sieve is small, it’s more convenient to process the tomatoes in small batches, periodically clearing the pomace from the mesh.
We add the chopped garlic, chili, and sweet pepper to the same pot where the tomatoes were cooked.
Add the sieved tomatoes to the chopped vegetables.
We simmer the tomato sauce over medium heat for 30-40 minutes.
Peel the head of garlic. Finely chop the peeled cloves. Remove the seeds from the sweet bell peppers and cut away the white membrane. Rinse the cleaned peppers under running water and dice the flesh into small cubes. Clean the chili peppers of seeds and chop them finely. Add the chopped garlic, chili, and sweet pepper to the same pot you used for the tomatoes.
Add the sieved tomatoes to the chopped vegetables.
Bring to a boil. Reduce the tomato sauce over medium heat for 30-40 minutes. This time, do not cover the pot, to allow as much moisture as possible to evaporate. If you reduce the sauce for a couple of hours, you will get tomato paste. If desired, you can add a teaspoon of sweet ground paprika for extra flavor and vibrant color.
Pour the boiling sauce into hot, dry jars.
Thoroughly wash the jars for preserving the sauce, then sterilize them over steam or by drying them in an oven preheated to 100°C (212°F). Pour the boiling sauce into the hot, dry jars, leaving about 1.5 cm (about half an inch) of headspace at the top.
We turn the preserves upside down and wrap them up.
Seal the jar with a sterilized lid. Place a wooden rack at the bottom of a wide pot. Set the jars of sauce on the rack, ensuring they do not touch each other. Pour in water heated to 60°C (140°F). Bring to a boil. Once the water is boiling, sterilize 500 ml (1 pint) jars for 20 minutes. Turn the finished preserves upside down and wrap them in a blanket. After they have cooled, store them in a cool, dry, dark place.
And there you have it—beautiful jars of sunshine to brighten up your meals during the colder months! The process of making and canning your own sauce is incredibly rewarding, filling your kitchen with wonderful aromas and your pantry with wholesome goodness. Use this flavorful sauce as a base for pasta, a topping for pizza, or a rich addition to soups and stews. Enjoy the pure, unadulterated taste of summer, lovingly preserved by your own hands. Store it in a cool, dark place, and don't forget to share a jar with a friend!
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