Tomato sauce with 250ml of vinegar – I make it every year.

October 18, 2025 by youssef

Preparation

1. Prepare the Vegetables: Clean and chop the tomatoes, onions, and peeled celery root.

   • Pro Tip: For a smoother sauce, take the time to peel the tomatoes. The skins of some varieties won’t break down, even with long cooking, and peeling ensures a perfectly smooth purée.

2. Combine and Simmer: Place all the chopped vegetables into a large, heavy-bottomed pot. Add the ginger, bay leaves, vinegar, lemon juice, sugar, and paprika powder.

3. Cook: Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Let it cook, stirring occasionally, until the volume has reduced by about half. This will take roughly 1-2 hours.

4. Purée and Season: Remove the pot from the heat. Take out the bay leaves. Using an immersion blender or a countertop blender, purée the sauce until smooth. Season with salt and pepper to taste.

5. Jar the Sauce: Ladle the hot sauce into clean, sterilized jars, leaving a little space at the top. Seal the jars tightly.

6. Preserve: Turn the sealed jars upside down and let them sit for 5 minutes. This helps create a better seal.

Our Tips

• This sauce is fantastic as a base for pasta dishes, stews, soups, and casseroles.

• The recipe is easily halved if you want to make a smaller batch.

• Enjoy the delicious taste of your homemade sauce all year round!

Enjoy your meal! 🍝