Tomato sauce the easy way

10L saucepan

6 kg of chopped tomatoes (5 kg of ox hearts and 1 kg of mixed red and yellow datterini tomatoes) with skin and all.

9 hours of slow cooking (start at maximum, first image, go down a lot almost to minimum (even if the induction I have goes even lower)). In reality it depends a lot on the capacity of the saucepan, the important thing is to reduce the water to a minimum (water can always be added during cooking but storing without means taking up much less space and concentrating the flavor to the maximum).

(optional you can use an immersion blender to make the sauce smoother … I usually do it)

27 portions of about 120g each (they have practically been reduced by half) super concentrated in the freezer for the winter period.

Repeat 4 times and here is my definitive solution to get through the months between October and April where the sweet and good tomatoes of summer are missing.

Obviously you choose the tomatoes to use, I use this combination because I like it a lot, but everyone has their own tastes.