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Do you have too many ripe tomatoes? Make homemade tomato puree to preserve

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Passata is a puree of Italian origin for which you only need tomato, salt and basil.

Photo: ALBERTO FABREGAS / Pixabay

One of the best ways to take advantage of your ripe tomatoes, one of the best ways to take advantage of them and keep them for months is to prepare passata.

The passata di pomodoro is not a sauce, it is a concentrated tomato puree. You can dip into this anytime Italian preparation for pizzas, pasta, sauces and stews.

We can find the puree that is commercialized industrially packaged in glass jars, cans and cardboard, but its flavor is not as natural and tasty as homemade passata.

The passata is 100% natural, with no artificial preservatives, sugars or added sodium. It only contains tomatoes, a few sprigs of basil and lemon juice or citric acid to help with conservation.

The making the passata is very simple, the process is similar to when we make natural tomato but with cooking is longer over low heat to reduce the amount of water and thicken the content.

We will tell you how to prepare tomato puree that you can keep in glass jars.

Passata di pomodoro

Do you have too many ripe tomatoes?  Make homemade tomato puree to preserve
Passata is ideal for pizza. Photo: Pxhere

Ingredients

  • 12 pounds of ripe tomatoes
  • 1/8 cup kosher salt
  • ¼ tablespoon of citric acid or 3 tablespoons of lemon juice
  • Five inch basil sprigs
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Preparation

  1. Wash the tomatoes and cut into cubes evenly.
  2. Place the tomato in a large saucepan, add the salt and boil until the tomatoes are soft and tender. Stir occasionally, especially for the first few minutes.
  3. Strain and let cool.
  4. Crush cooked tomatoes in batches through an electric or manual food mill or food strainer.
  5. Place the tomato puree in a medium saucepan and simmer to reduce fluids and add the citric acid. Remove from the stove.
  6. Fill each jar with a sprig of basil and pour the passata, leaving a half-inch high at the top of the jar, and seal them.
  7. Place the jars in a pot of boiling water covered by an inch of water. Then boil them for 45 minutes to form the vacuum seal.
  8. Store your mash jars in a cool, dark place.

Used jars must be previously sterilized with new seals (lids). After packing make sure they are curved inward.

Sterilize jars

Place the jars in a large pot of boiling water for 40 minutes. Make sure to place a tea towel in the bottom of the pot so that the glass jars do not touch the bottom. Try not to collide with each other.

Then flip the jars over and let them cool completely.

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