When Tomatoes Are Cheap, I Do This Right Away — Everyone Asks for This Sauce Recipe | Tracy Tips

Prepare a bowl of water and add 1/4 cup of white vinegar, stirring until fully combined.

Soak the tomatoes and bell pepper in the vinegar mixture for about 10 minutes.

Rinse the tomatoes and bell pepper under running water to remove any remaining vinegar and dirt.

Dry the tomatoes and bell pepper with paper towels.

Cut each tomato in half and remove the stem area, then cut them into small, even pieces.

Cut off the top of the bell pepper, remove the stem and seeds, and slice it in half to remove the white membrane before cutting it into medium-sized cubes.

Place a clean pot on the stove and add the chopped tomatoes and bell pepper, stirring gently before covering the pot.

Cook over medium heat for about 10 minutes until the vegetables soften and release their natural juices.

Turn off the heat and transfer the mixture into a blender, ensuring to scoop out every bit from the pot.

Blend the mixture until completely smooth, taking time to achieve a silky texture.

Pour the blended mixture through a fine mesh strainer to remove any seeds or bits of skin.

Pour the filtered mixture back into a clean pot and place it on the stove over medium heat.

Simmer for about 15 to 25 minutes, stirring occasionally to prevent burning, until the sauce thickens.

Check the consistency by lifting a spoon; the sauce should fall slowly in soft ribbons.

Once the desired thickness is reached, turn off the heat and let the sauce cool.

Transfer the cooled sauce into clean glass jars with tight-fitting lids, ensuring the jars are dry before filling them.

Seal the jars and place them in the refrigerator.

Equipment Needed

Dietary

Allergens