Gebackene Tomatensauce … Ovenbaked tomato sauce

Die Tomatenpflanzen mochten die zwei Wochen mit Sturzregenfällen gar nicht. Viele sind in noch grünem Zustand abgefallen, andere sind aufgeplatzt. Ich habe jetzt die grosse Einsammlung durchgeführt und in rot und grün sortiert. Rot für Tomatensauce und grün für Relish.

… The tomato plants did not like the two weeks with torrential downpour at all. Many fell down still green, others burst open. I started the big harvest and assorted the tomatoes into red ones and green ones. Red for tomato sauce, and green for relish.

Das Rezept für gebackene Tomatensauce stammt aus meinen 5-Elemente-Rezepten und war bisher unausprobiert. Die Rezepte stammen von Daniela Herzberg (unbezahlte Reklame).

… The recipe for oven baked tomato sauce originates from my 5-elements recipes and hadn’t been tried yet.  These recipes are from Daniela Herzberg (unpaid ad).

Ich habe einfach die Rezeptseite fotografiert:

… For the German speakers I have simply taken a photo of the recipe page; the English version follows after that.

English version:

Ingredients
2 kg sun ripened (bio) tomatoes
2 teaspoons ground paprika
4 table spoons fresh, finely chopped oregano (or 2 table spoons dried oregano)
2 table spoons fresh, finely chopped thyme (or 2 table spoons dried thyme)
4 table spoons cold pressed olive oil
2 table spoons agave syrup
1 medium size onion
2 small chilis
4 bay leaves
4 garlic cloves
1-2 table spoons coarse sea salt

Preparation:
Preheat the oven to 200 degrees Celsius ( 392 Fahrenheit). Cut the tomatoes into eight pieces; finely chop onion and garlic; cut the chilis into thin rings (maybe use gloves).
Mix all ingredients well in a big bowl and fill them into a big baking dish. Roast in the preheated oven for about 45 minutes; stir from time to time.
Take out of the oven and take out the bay leaves. Let rest for about 10 minutes and then blend with a staff blender, fine or coarse, as you prefer.
Reduce the temperature in the oven to 100 degrees Celsius (212 Fahrenheit).
Fill the tomato sauce into clean glasses, leave about 0.5 cm (1/5 inch) to the top empty. Screw the lids on tight and knock them onto the kitchen table to make sure, that all air bubbles will rise to the top. Sterilize the filled glasses for 30 minutes in the oven.
Leave to cool on a metal grid. If the lid makes a „plop“ sound, the glass is closed airtight and the sauce will keep for about 6 months outside the fridge. A glass that does not make a sound, has a lid that doesn’t fit 100% tight. Such a glass should be kept in the fridge and the sauce be eaten within a fortnight.

I didn’t have agave syrup and used normal light syrup. Maple syrup should also be fine, if one has that at hand.

Wir haben aus 2 Kilos Tomaten drei grosse Gläser bekommen. Die Sauce ist einfach deliziös! Zwei der Gläser haben wir bereits geleert und als Suppe gegessen, aufgemixt mit Mascarpone … 😉

… We got three big glasses out of 2 kilos of tomatoes. The sauce is simply delicious! We have already emptied two glasses and eaten the sauce as soup, mixed up with mascarpone … 😉