Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 6 minutes
Total Time 26 minutes
- kg of ripe San
- coarse salt
- 1 glass of extra virgin olive oil
- Wash the tomatoes thoroughly, cut them into quarters, and place them in a saucepan for about 15 minutes to boil.
- Drain and chop them in a special tomato press tool or a vegetable mill with narrow holes to remove the skins and seeds, then drain overnight in a clean white cloth.
- The next morning, combine everything with the extra virgin olive oil and salt in a pan (I recommend not using aluminum because the acidity of the tomato corrodes) and cook until it dries. It is critical to stir it occasionally with a wooden spoon to keep it from sticking to the bottom; otherwise, the flavor will be irreparably ruined.
- Fill the sterilized glass jars halfway with the sauce, but not all the way to the top, and screw on the hermetically sealed cap. (You can read about their sterilization HERE ).
- Place the jars in a large pot of water until they are completely submerged (first separate them with a cloth or two to prevent them from touching and breaking during cooking).
- Turn on the heat and bring to a boil, then add another 30 minutes before turning off the heat and allowing them to cool in there.
- Remove the cold jars from the pot, check that they have created a vacuum, and store them in a cool, dry place for about a year.
- Homemade tomato concentrate is great for making delicious sauces for all tastes, but keep in mind that it takes very little and is very salty, so always taste the dish before seasoning further.
Amount Per Serving Calories 477Total Fat 54gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 45gCholesterol 0mgSodium 146mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g