Creating a sauce with the deep, smoky flavor of roasted eggplant, peppers and tomatoes is like discovering a culinary treasure. Its versatility makes it a perfect choice for home preserves, offering an accompaniment, condiment or even serving as a base for various culinary preparations. How to make tomato sauce to preserve? Grandma’s Recipe!

This recipe will allow you to preserve all that delicious flavor to enjoy it at any time of the year. At the end of this article, you will find a video that complements this exceptional recipe.

Ingredients to make tomato sauce to preserve Grandma’s Recipe!

• 1 kilo of Eggplants
• 1 kilo of sweet red peppers
• 1/2 kilo of red chilies or jalapenos
• 10 cloves of garlic
• 1/2 tea glass of oil for frying
• 1/2 bunch of parsley
• 2 kilos of ripe tomatoes
• 1 tablespoon of coarse salt
• 1 teaspoon of sugar
• 2 teaspoons of vinegar
• 1 tea cup of Oil

Procedure

1. Wash the eggplants and red peppers. Roast them in a preheated oven at 200°C for 30-40 minutes, until the skin is wrinkled and comes off easily.
2. Remove the eggplants and peppers from the oven, let them cool and remove the skin. Cut into small pieces.
3. Cut the tomatoes and cook over medium heat for about 1 hour. Process with a hand blender when tender.
4. While the sauce is cooking, heat a cup of oil in a large skillet. Add the crushed garlic and chilies, cooking until golden.
5. Add the roasted eggplants and peppers. Cook over medium-high heat for about 30 minutes, until the sauce thickens and the ingredients are well mixed.
6. Add the salt, sugar and vinegar. Mix well.
7. Before packing into sterilized jars, add the chopped fresh parsley and simmer for an additional 5 minutes.
8. Fill the jars with the hot sauce, close them and turn them upside down to create a vacuum seal.

Now you have