Step 1

If starting from tomatoes, make 2 litres (8 cups / 64 oz) of tomato purée. See recipe notes for directions. Set aside.

Step 2

Wash and peel the onion, finely chop ,add to pot.

Step 3

Wash the celery, finely chop, add to pot.

Step 4

Wash and peel the carrot, wash again, finely chop, add to pot.

Step 5

Peel and mince the garlic, add to pot.

Step 6

If starting from tomatoes, add about 1 cup (250 ml / 8 oz) to the pot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender -- about 15 minutes.

Step 7

If starting from passata: Add 1/2 of the passata (1 bottle / 700 ml) to the veg in the pot. Bring to a low boil, cover and simmer for 15 to 20 minutes, stirring occasionally, until carrot is no longer very crunchy.

Step 8

If starting from tomatoes, raise the heat a bit, and add the rest of the purée a cup at a time.

Step 9

If starting from passata, raise the heat a bit and add the rest of the passata.

Step 10

Stir in the rest of the ingredients.

Step 11

Increase heat to high, bring to a rolling boil, and let boil uncovered, stirring frequently to prevent scorching.

Step 12

If starting from tomatoes, let boil uncovered until volume is reduced by one-third. This should take about 15 to 30 minutes.

Step 13

If starting from passata, let simmer for about 5 minutes.

Step 14

Ladle hot sauce into heated jars.

Step 15

Leave 2 cm (1/2 inch) headspace.

Step 16

Debubble, adjust headspace.

Step 17

Wipe jar rims.

Step 18

Put lids on.

Step 19

Process in a water bath or steam canner.

Step 20

Process jars 35 minutes for half-litres (pints.) Increase time as needed for your altitude.