Homemade Pasta Sauce (Made 2 jars) - by Cyndi See

Homemade Pasta Sauce (made 2 jars)

400g Tomato Puree
200g Peeled n chopped tomato
1 Big Yellow Onion
1 or 1.5 Celery
2 Small Carrots
5 Cloves of Garlic
5 to 6 Bay Leaves
2 teaspoon Dried Thyme
4 tablespoons Olive Oil
300ml Chicken Stock
Sugar to season

1) Sterilize the jars by rinsing n place in oven at 100 degree till dry n I usually off the oven n leave them there till ready to use. Alternatively, you may rinse w hot water n let it dry.

2) Chop all vegetables into fine cubes to shorten cooking time.

3) Heat up the wok and fry onion and garlic till fragrance followed by celery and carrot.

4) When vegetables are soft, add chopped tomatoes and puree followed by bay leaves and dried thymes.

5) Add chicken stock and let it simmers and season with sugar if you find it too sour.

6) Fill up the sterilized bottle with ready pasta sauce and keep in refrigerator after it is cooled.

a) You may use fresh tomatoes but I used canned types for both puree and chopped tomatoes.
b) I used 1 can of Swenson chicken stock.
c) Pasta sauce can keep upto 3 wks in refrigerator or longer in freezer but preferably and tastier to consume within 3 wks.

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