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Concentrated tomato paste

Years ago, tomato paste was widely used in Greece during winter, when fresh tomatoes were not available.

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Ingredients:

3 kg (6 lb) ripe tomatoes cut in half
1 tbsp or more, coarse salt

Procedure:

Sprinkle the tomatoes with the salt and place them in a colander to drain, overnight.  

Next day sieve the tomatoes into a flat dish and cover with double muslin.


Place the dish in the sun for 20-25 days, not forgetting to bring it indoors, during the night.


Then transfer to prepared jars, cover with olive oil, and seal. 

When you open a jar, store it in the refrigerator.

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