tomato puree

Ingredients for 1 servings:

• 7 kg tomatoes, aromatic, well-ripened
• 2 red bell peppers
• 1 eggplant(s)
• 2 tbsp, levelled sugar
• 2 tbsp, leveled salt
• n. B. Pfeffer

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

makes about 4.5 liters of puree

Wash the tomatoes, peppers, and eggplant, halve them, and remove the stems. Cut into approximately 3 cm cubes. Place everything in two pans. Sprinkle the sugar over the mixture and bring to a boil over medium heat, stirring occasionally. Simmer the mixture over low heat for 1.5–2 hours. Stir frequently, as otherwise the tomatoes will burn. Do not cover the pan, as the water needs to evaporate. Allow everything to cool slightly. Now pass the entire sauce through a food mill fitted with the smallest hole. This ensures that the vegetable skins remain in the hole. Season the puree with salt and pepper, stirring occasionally, and bring to a boil over low heat. Immediately fill preheated jars to the brim. The puree will keep for about 12 months if stored in a cool, dark place. I use it for spaghetti Bolognese, lasagna, or a delicious tomato fondue.