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Winemaking
Tomatoes are a valuable source of vitamins A, C, and K, as well as potassium, manganese, magnesium, and phosphorus. They are among the staple vegetables not only of Italian cuisine. Thanks to them, we give broth a second life by turning it into tomato soup, one of the most common post‑weekend soups. Below you’ll find a simple recipe for homemade, preservative‑free tomato purée.
Which tomatoes should you choose for tomato purée?
If you’re wondering whether the variety matters when making purée, the answer is yes. For this purpose, it’s best to use elongated tomatoes—Roma or plum. They are bright red, meaty, and sweet. They don’t have seed chambers and are practically seedless. An additional advantage is skin that peels off easily.
That doesn’t mean you can’t make a good purée from other varieties.
PREPARATION
- Wash the tomatoes and cut them into pieces.
- Place them in a pot and cook until they break down.
- Put the pulp through a tomato strainer to separate the skins and seeds from the flesh.
- Bring the strained tomatoes back to a boil, then add salt and sugar.
- Fill previously washed and boiled or oven-heated jars with the hot purée.
- Seal the jars and pasteurize for about 30 minutes at 90 ℃.
You can store the pasteurized jars all winter.
