2 large jar
- 20 kg of tomato
- 200 grams of rock salt
- 1 cup olive oil
Our Posada use it looks fine perforated screen will help you make more viscous paste.
Do not use rock salt, salt is the most appropriate elements for cooking and drying for a long period of kavanozluk preparations.
It will extend the life of the paste to use glass jars.
Thyme, you can paste with spices such as basil flavoring.
Tomato paste production in order to avoid watering should only use the wooden spoon.
To Stir constantly during the drying process will prevent the formation of crust on your paste.
Baked or do not have time to dry in the sun, you can also prepare your sauce in the saucepan, stirring frequently with a wooden spoon.
How to make?
Remove the green stems and chop the tomatoes and a coarse wide.
Stir in half of the rock salt on the tomatoes you chop. Close the lid and 3-4 days thoroughly melted tomatoes, rest easy until the shells are divided into consistency.
Drain shells and tomatoes in a large sieve to separate the core. Discard pulp consisting of shell and core.
To prepare these aqueous tomato Drain the remainder of the bottom of the filter and more palatable paste, filter through cheesecloth and the cheesecloth broadcast over a large part of the remaining dark tray.
Add the remaining olive oil over the tomatoes and salt and mix that spring.
You can use two methods at this stage. First, if you have time to dry in the sun to dry the other is in the oven.
If you select the drying in the oven, you can prepare a paste of baking 15-20 minutes at 100 degrees oven for 2 hours.
If you choose the first and the most preferred method in the cheesecloth over the tray and cover tightly with the help of the mix twice a day.
Ready to paste in 3-4 days. Get them in glass jars and keep them as you wish. Bon appetit already get in!
[wpurp-searchable-recipe]Tomato Paste – – – [/wpurp-searchable-recipe]