The end of August is the right time to prepare tomato paste, the succulent result after hours of work to be kept in the pantry and always available throughout the year. What if we prepare an excellent tomato paste? Here’s how to go about making it indoors at home and putting it away for the winter.
5 kg San Marzano tomatoes.
Extra virgin olive oil.
5 tablespoons of salt.
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Wash the tomatoes, remove the seeds, cut them into wedges, and place them in a large pot. Remove the damaged or rotten pieces and the small ones. Turn on the heat, bring it to a boil, cook for 30 minutes, and then drain them with a skimmer. Drain the tomatoes in a colander to remove excess water. After having drained them as best as possible, pass them through a vegetable mill, making sure that it is dense at the right point.
Put the sauce in a saucepan with the salt and cook for 45 minutes to thicken it. Then take a baking tray lined with parchment paper and spread the sauce with a knife. Then bake at 100 ° C. and cook for 3 hours, occasionally stirring with the sauce.
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Allow to cool completely, then collect it with a spoon and place it inside jars, without reaching the brim, after having sterilized and dried them, then add some oil and close. At this point, place them in a pot and cover them completely with water and boil for 20 minutes. Finally, turn off the fire.
Let them cool in the pot, and then remove them from the water. Your concentrate is ready to be placed in the pantry. A spoonful of concentrate will be essential to make your dishes and sauces tasty and delicious.
Adapted and translated by The Cop Cart Staff