How to make homemade tomato preserves

this protects fried tomatoes best ally for our culinary dishes and we can make it at home with a simple recipe. This sauce is a classic and never goes out of style, as well as keeping every dish from fish to pasta.

We can find this can in any supermarket. Again, with seasonal ingredients and some timeWe can make it at home and store it so that we can consume it anytime.

A tip for storing our cans in glass containers pre-sterilize them to keep it in good condition for a long time. This way we can use it whenever we want.

Necessary materials:

  • of the 1-2 kg of ripe tomatoes. It may vary depending on the type of tomato used in the recipe, but the most meaty and economical is the pear tomato. On the other hand, the amount of tomatoes used can also vary.

  • olive oil
  • Salt (optional)
  • Candy (optional)

detailing:

To sterilize the glass containers in which we will put the sauce later:

  1. We put the clean and closed vessels in a pot full of boiling water until they are covered.

  2. Let them simmer for 20 minutes.

  3. After this time, we leave it to cool so that we can use it later.

For detailing the cans:

  1. Wash and peel the tomatoes.

  2. Let’s chop them with olive oil and salt to taste so that we can fit them in a pan. Also, when we taste the sauce, we can add sugar to remove acidity your tomato.

  3. Once cooked, pass the tomato through a blender or food grinder to integrate the skin and homogeneous texture.

  4. Using a funnel, pour the sauce into glass jars. Once inside, we can add a little olive oil to the taste and add a different atmosphere.

This recipe It can also be made by adding onions., to give it a different touch, which we would cook with tomatoes earlier. Another tip to give it a different taste flavor with different herbs like rosemary, basil or any other aromatic herb.

Following this recipe we will get the best accompaniment that we can use for all our dishes and in any situation, as it stays in good condition for a long time.

Source: Informacion

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