Thick tomato sauce without boiling down and starch

Take ripe soft tomatoes for the sauce - pink, yellow or red, which you have in stock. They need to be washed and bruised, tilting tarnished or too green.

Next, you need to get rid of the peel on the tomatoes. If you have a small amount of tomatoes, for example, 1-2 kg - you can fill them with boiling water, after making a cross-shaped incisions. After 5 minutes, pour the boiling water and pour scalded tomatoes with iced water. With such tomatoes, the peel is removed very easily. For a slightly larger volume of tomatoes, we suggest using a grater. Take a half a tomato in your hand, rub the flesh. All the "skin" remains in your hand - throw it away and take the next half of the tomato. Well, for a big harvest, take the usual juicer. With it, you get rid of not only the skin, but also from the seeds.

After scalding, peel the flesh into halves, cutting out the stalks.

Now from these halves in any convenient way (with a blender, combine, meat grinder) we get the most common tomato juice. You just want to send him to the stove right away, but since our today's recipe for tomato sauce is not boiling down, we’ll see what needs to be done next!

And then we construct a simple construction of a colander, pots and gauze cut in 4 layers. If there is no gauze, you can replace it with a regular cloth made of natural cotton, covered with a single-layer colander.

Pour all tomato juice into a colander with gauze or cloth and ... That's all! Of course, you will need to wait a few hours until all the extra clear liquid is separated from the red tomato pulp. Depending on the initial volume of juice, about 1 liter of juice - 1 hour. But on the other hand, this time can be spent on something else - useful or pleasant, but not on standing above a heated stove and constantly stirring the juice.

After 1-2 hours, we observe the following picture: a thick tomato mass was formed in a colander with gauze.

We remove the colander and look into the pan - this liquid would have to be boiled for a long time, wasting time and effort. By the way, it is possible not to pour it out, but to cook okroshka and other summer first courses from it, where acidified liquid like kvass or ayran is used.

Already thick tomato sauce salt and add sugar to taste and necessity.

Put on the stove and bring to a boil, boil for 5-7 minutes. You can make it even thicker, and for this you will need a maximum of 15-20 minutes, because The sauce originally has a rather thick consistency.

It remains only to roll it into the banks as you close the usual blanks. Thick tomato sauce without boiling the starch is ready!