Canned tomato sauce. 

Canned tomato sauce.
Hello everyone in today's video I teach you how to prepare canned tomato sauce, so you can take advantage of the tomato season when they are cheap in the market and always have sauce at home ready to cook.
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Canned tomato sauce.
Yield: 2 jars of approximately 700 ml.
Ingredients:
2 Kilos of ripe tomatoes.
4 large onions.
2 big spoonfuls of crushed garlic or 4-6 big cloves.
Salt, pepper, oil to taste.
Glass jars with metal lid and perfect rubber seal.
Preparation:
- Wash the tomatoes with soap and water, remove the stem if they have one, otherwise make a cross cut on the underside of each tomato.
- Place enough water in a pot, wait for it to boil and place the tomatoes in batches. Blanch them for ten seconds, remove them with a skimmer, repeat the process until all the tomatoes are blanched.
- Place the tomatoes in the blender and blend them well, pass them through an open mesh strainer to remove all the skin and seeds.
- The peeled and cut into pieces onions are also passed through the blender, add the whole garlic (if you do not have crushed).
- In a pot put a dash of oil, sauté the onion and garlic a little, then add all the tomato already strained.
- Add a little salt and pepper to taste, wait for it to boil.
- Remove the foam that is forming on the surface, lower the heat and cook the sauce for about an hour and a half.
Packaging:
- Sterilize the jars and utensils in separate pots.
- With sterilized tongs remove the jar from the water, place it on kitchen towels, fill the jars, leaving space between the sauce and the rim of the jar.
- Add a little hot oil to cover the surface of the sauce.
- With the tongs place the lid and close the jar loosely.
- Return the jars filled with the sauce to the pot where they were sterilized and boil them for 20 minutes.
- Remove the jars from the hot water (wear protective gloves), gently tap the jar on the bed of kitchen towels to remove any air bubbles that remain inside the jar, then immediately tighten the lid tightly to seal.
- Wait for the jars to cool and label them with the date they were made.
- Store the jars in a cool, dry place away from sunlight.