Siga as etapas na ordem apresentada.
Prepare your canning jars by placing 9 x 370ml wide-neck jars in the dishwasher and running a cycle at 65-70°C (approximately 149°F). If using new lids, wash them by hand with hot, soapy water instead of putting them in the dishwasher.
Thoroughly wash all tomatoes and peppers. Lightly scrape the zucchini, leaving some of the skin for color.
Peel and chop the onion. Peel and mince the garlic cloves.
Chop the tomatoes, peppers, and zucchini into small chunks, adjusting the size according to your preference for chunkiness.
Combine all the chopped vegetables in a large stock pot. Bring the mixture to a boil, stirring occasionally to prevent sticking. Once the tomatoes begin to cook and release their juices, stirring becomes less necessary.
Add the salt and remaining spices to the pot. Reduce heat to medium and allow the mixture to simmer and thicken for about one hour.
Once the sauce has reached your desired consistency, turn off the heat but keep the pot on the warm burner to maintain its temperature.
Dry the washed jars and lids thoroughly. The jars should still be slightly warm from the dishwasher.
Carefully fill each jar to just below the brim and seal tightly. Immediately invert the filled jars.
Repeat the filling and sealing process until all jars are filled.
Allow the jars to cool completely in the inverted position. Once cooled, turn them right-side up and store.
This recipe yields a mild and slightly sweet sauce that pairs wonderfully with pasta, particularly as a base for vegetarian lasagna.