Spicy Tomato Sauce

• Main Ingredient: Tomatoes
• Cook Time: 3 Hours
• Recipe by: Bormioli Rocco

Instructions:

1. After washing the tomatoes, cut into small pieces and transfer to a large pot. Add the basil and cook covered for about 2 hours.
2. Purée the mixture with the aid of an immersion blender.
3. Clean the chilli peppers by removing the seeds and then cut them into discs. Add them to the tomato mixture along with the salt, pepper, turmeric and oil.
4. Mix again with the immersion blender and then cook over low heat for another hour or until the mixture reaches the proper consistency.
5. When ready, pour the still-hot mixture into Quattro Stagioni jars that you have previously boiled in order to sanitize them.
6. Before hermetically sealing the jars, tear a few leaves of basil and add them to the tomato sauce for an extra aromatic sense.

Proceed with pasteurization: After they have been sterilized, fill the jars leaving about 0.5 cm of headspace. If using the hot-water bath method of sterilization, preheat the jar under hot running water to prevent the glass from breaking due to thermal shock and then dry the jar. To avoid burns always handle the hot jars with oven mitts or potholders. Should air bubbles form, remove them by lightly pushing down on the preparation with a spoon. Clean the edges of the jars and tighten the lids without using excess force (closing too tightly does not allow air to escape and therefore a vacuum does not occur). Place them in a heavy-bottomed pan with the lids facing upward. To prevent the jars from bumping each other and breaking during boiling, put a clean dishcloth between the jars. Cover completely with warm water and bring to a boil. Once a boil is reached, boil for another 30 minutes. The Quattro Stagioni jars must always be covered with water. Once the jars have cooled, check that the centre of the lid has depressed (a sign of correct pasteurization) and store in a cool place.