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1
Put the olive oil in a pan, add the garlic which has been crushed with the side of a knife, and saute until fragrant.
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2
Add the roughly chopped up vegetables.
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3
Saute slowly over medium heat until the vegetables are a little browned around the edges.
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4
Add all the tomatoes at once, and mix with the sauteed vegetables, scooping them up from the bottom of the pot.
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5
Raise the heat to high.
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6
After 3 minutes the tomatoes will start to soften and fall apart.
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7
Add the salt at this point.
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8
Use a wooden or bamboo spatula to mash the tomatoes against the sides of the pan.
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9
They'll be crushed easily since they will be quite soft by this point.
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10
When all the tomatoes have been softened and crushed, set the heat to low-medium and simmer for about 10 minutes.
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11
When the sauce has reduced by about 20%, it's done.
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12
Strain the sauce at this point.
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13
You can also push it through a wide-mesh sieve.
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14
When the sauce is strained it looks like this.
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15
The bowl on the far side contains the skins and meat of tomatoes that were left over.
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16
I made a lot this time so I packed it in jars.
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17
Prepare some jars (like empty jam jars, for example) by sterilizing them in boiling water.
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18
I used a variety of differently sized jars.
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19
Fill them all to the top as shown in Step 9, leaving no gap at the top.
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20
Put on the lids, and place the jars upside down in a deep pot and completely immerse in hot water.
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21
Boil for 20 minutes to sterilize.
