Passata di Pomodoro

1. INGREDIENTS
Basil, marjoram, celery, carrots, onion, garlic, tomatoes and salt.

2. PREPARATION
Chop all the ingredients and put them into a big pot until full.

3. Let the pot boil for 1 hour (the sauce will progressively shrink quite a lot).
Keep stirring every few minutes.

4. Once the sauce is ready, use a strainer to sieve it.

5. Put the passata into jars making sure they are not completely filled up.
Close the lid tightly.

6. Put the jars into a pot.

7. Fill the pot with tap water until there are al least 2 cm of water over the jars.
Let the water boil for 20 minutes.

8. Finally, put labels on the jars with the date and store them into a shelv for later use.
If the jars have been closed properly. the passata can be preserved more than a year.