Vegan tomato sauce

• 800 g tomatoes
• 3 tbsp tomato puree
• 1 tsp cane sugar
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp paprika powder
• 2 garlic cloves
• 1 onion
• a little salt
• some cayenne pepper
• a little oil for sautéing

Preparation

1. Peel and dice the onions and garlic cloves. Heat the oil in a pan and sauté the onion and garlic cubes.
2. Add the tomato purée and fry briefly.
3. Wash and chop the tomatoes and add to the pan.
4. Add the spices, bring to the boil briefly and simmer over a low heat for approx. 30 minutes.
5. Wash and chop the basil and oregano and add approx. 1 teaspoon of both herbs just before the end of the cooking process.
6. Puree everything for a creamy sauce and season to taste.
7. Place the insert rack in the preserving machine. Close the jars and place in the preserving machine. Fill with at least enough water so that the topmost jar is ¾ full of water.
8. Heat the water to 90 °C as described in the operating instructions. Put the lid on and hold the temperature for 30 minutes.
9. Once boiling is complete, switch off the preserving machine and carefully remove the hot jars.