Preparation:
So, my dears — first, clean and chop the tomatoes, celery root, and onions.
Then, put them in a pot along with the remaining spices and ingredients, and bring everything to a boil.
Let it simmer until it reduces by half. Then purée it, season to taste, and pour into clean jars.
Seal the jars and let them sit upside down for 5 minutes.
You’ll get a finer result if you peel the tomatoes.
Yes, it’s more work, but after puréeing, you won’t have any tomato skins left.
Our tips:
It’s definitely worth the effort — and in the end, it tastes even better.
The skins of some tomato varieties don’t soften properly, even after 2 hours of cooking.
This recipe can also be easily halved.
It’s great as a base sauce for many dishes or simply served with pasta.
Enjoy your meal! 🍝
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