5 from 1 vote

Tomato purée, or, as we call it, The Preserve

Author Giulia Scarpaleggia

Ingredients

  • ripe San Marzano Tomatoes
  • basil leaves

Instructions

  • Bring a large pot of water to the boil on high heath.
  • Throw into the pot the San Marzano tomatoes previously washed (you can do this in more batches, according to the quantity of the tomatoes and to the size of the pot you chose).
  • Let the water resume the boil and after 2 - 3 minutes remove the tomatoes and put them in a clean large cotton cloth.
  • Prick the tomatoes with a fork and then close the cloth to form a bag, as pictured above.
  • Hang the bag so that it can drain all the water, squeezing it often with your hands.
  • After about 2 to 3 hours, when the tomatoes have lost all the water, pass them through a vegetable mill using the finest sieve.
  • Collect the tomato purée in a bowl, then pour it into sterilized bottles or jars, adding a few leaves of basil.
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Notes

How to store the tomato purée. Put the jars in a large pot and cover with water: bring to a boil. Let simmer for 20 minutes and then remove from the heat. Let the jars cool completely in the pan, then remove them from water. You can store them for several months in a dry, cool and dark place.