Estratto di pomodoro alla siciliana, ovvero doppio concentrato di pomodoro

Wash and core the tomatoes.

Cut the tomatoes into quarters.

Place the tomatoes in a large pot over medium heat.

Cook the tomatoes, stirring occasionally, until they soften and release their juices, about 15-20 minutes.

Pass the cooked tomatoes through a food mill or fine sieve to remove seeds and skins.

Return the strained tomato puree to the pot.

Simmer the puree over low heat, stirring frequently, until it thickens and reduces, about 1-2 hours.

Add salt to taste and stir to combine.

Allow the tomato paste to cool before storing in jars or containers.

Cooking Techniques

Spice Level: