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Tomato puree
1 serving
For this type of workpiece, we choose ripe, even somewhat overripe tomatoes. They should be whole, fragrant, of the highest quality. Put in a saucepan, the bottom of which is covered with a small layer of water, cut tomatoes and cook, stirring, until thickened. After that, cool, wipe them through a thin sieve and cook again 2 more times until a dense puree-like mass is obtained. Then transfer the hot tomato puree into heated small jars, for example, from under mayonnaise, or half-liter, sterilize for 30-40 minutes and roll up. We keep it in the cellar.
For this type of workpiece, we choose ripe, even somewhat overripe tomatoes. They should be whole, fragrant, of the highest quality. Put in a saucepan, the bottom of which is covered with a small layer of water, cut tomatoes and cook, stirring, until thickened. After that, cool, wipe them through a thin sieve and cook again 2 more times until a dense puree-like mass is obtained. Then transfer the hot tomato puree into heated small jars, for example, from under mayonnaise, or half-liter, sterilize for 30-40 minutes and roll up. We keep it in the cellar.
tomatoes to taste, water to taste
