صلصة بندورة (Passata)
Directions
- 1Cut the tomatoes in half and remove the seeds.
- 2Put the tomatoes in a pot and add 1/4 cup of water.
- 3Cook on low heat for 30 minutes.
- 4Place cheesecloth over a bowl and put the cooked tomatoes into the cheesecloth.
- 5Squeeze out the excess water from the tomatoes using the cheesecloth.
- 6Use a food mill to remove the skin and seeds.
- 7Add 1 tsp of rock salt and mix well.
- 8Pour the passata into the sterilized bottles.
- 9Place bottles in a pot with a towel and cover them with water.
- 10Boil the bottles for a few minutes to sterilize them further.
Ingredients
- 3 KG ripe tomatoes
- 1 1/4 cup water
- 1 tsp rock salt
Equipment
knifecutting boardpotcheeseclothfood millfunnelsterilized bottles