>wanted to ask Italians how to make aunthetic tomato sauce

>>78620996
Add a cup of sugar. Thats the secret to marinara

They don't speak english

>>78621012
>a cup of sugar
That's a bit too wild for me

>>78620996
I have an italian friend who explained it very well in a video
I don't know if you can watch it though
https://www.facebook.com (slash) jade.poussard (slash) videos (slash) 10154925212498487/

File: passa_pomodoro_passata_rigamonti_velox.jpg (29KB, 600x444px) Image search: [Google]

29KB, 600x444px

First you need good tomatoes, I grow them in my garden
Collect the tomatoes, wash and dry, cut into pieces, remove any bad parts, put everything in a large non-stick pan
For 8-10 kg of tomatoes add an onion, a couple rosemary sprigs, a celery stalk, a red pepper
Put everything to boil over low heat for 5-6 hours, mix with a ladle every 15 minutes
Use pic related to extract the sauce by removing all the bad parts
Put the sauce to boil for at least 1 hour, maybe 2, you have to understand when the texture is perfect
Put the sauce in a container to cool
Add salt, a spoon for every 2 kg of sauce could be a good choice, I suggest to put a bit of salt, mix it, and then taste to see if it's ok or if you need more
Add a preservative, salicylic acid, 1 gram per kg of sauce
The next day you are ready for bottling, put the sauce in the bottles/jars and add olive oil to the top to isolate the sauce, put the cap and you have your sauce ready for 1-2 years at least