Ingredients (makes 4 big jars):
- 1,5 kg fresh and ripe organic tomatoes
- 6 thyme sprigs
- 5 oregano sprigs
- 2 rosemary sprigs
- 200 g celery
- 50 ml olive oil
- 2 tablespoons brown sugar
- 200 g onions
- 3 garlic gloves
- 1 small chili
- 3 laurel leaves
- pepper & salt
- 3 tablespoons dark balsamic vinegar
Wash tomatoes, cut out the core and chop. Tie the herbs together to a bouquet, cut chili into thin strips. Clean celery and cut into thin slices, use the green otherwise. Peel the onions and garlic and chop finely.
Heat olive oil in a large saucepan. Sauté onion and celery on high heat, stirring constantly. As soon as the onions are translucent, add the garlic and the sugar. Mix well and let the sugar caramelize.
Now add chili and 1 teaspoon of salt. Stir well, so that the salt can dissolve, then add the tomatoes and the herb bouquet. Bring to the boil, then cook over medium heat for at least 45 minutes with the lid open.
Remove herbs. Season the sugo with salt and vinegar to taste. Fill hot into clean twist-off jars, seal and place on the lid for 10 minutes. Then turn the jars and let them cool completely.
Store in a dark and cool place.