Passata di pomodoro 
Tomato Puree
When the garden is generous and you're tired of eating tomatoes in salads... It's a great way to not waste a single one. Of course, they are more watery and require longer cooking to evaporate as much liquid as possible, but the result is exceptional!
Tomato Puree
When the garden is generous and you're tired of eating tomatoes in salads... It's a great way to not waste a single one. Of course, they are more watery and require longer cooking to evaporate as much liquid as possible, but the result is exceptional!
Cooking Instructions
- 1
Wash the tomatoes thoroughly. Remove the green parts and cut into large wedges.
- 2
Let them rest for half an hour and remove the excess liquid that settles at the bottom.
- 3
Place the tomatoes in a large pot and cook on high heat with the lid on for 30 minutes, stirring occasionally.
- 4
Use a food mill to process the tomatoes and continue cooking over medium heat for about 1 1/2 hours.
- 5
Meanwhile, sterilize the glass jars and lids by boiling them for 30 minutes with the lid on.
- 6
Once the sauce has thickened as much as possible, fill the jars. Clean the rims well and seal with the lid.
- 7
Place the jars in a large pot and place dish towels between them.
- 8
Add water until the jar lids are covered and boil for 30 minutes to start the pasteurization process.
- 9
At the end of cooking, let the jars cool in the water.
- 10
Now the tomato puree is ready to be stored in the pantry and used as needed.
- 11
NOTE: Some food preservation systems for long periods, like in this case, require precise measures to prevent harmful bacteria from developing. Please make sure to follow all procedures and correct preparation methods when you decide to make this type of recipe.
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