Thick and aromatic tomato paste for the winter

Ripe, preferably overripe, but with no signs of spoilage or damage, we sort out tomatoes, remove spoiled vegetables, cut off the stalk. Then wash the vegetables well first with hot, then with cold water.

We take a saucepan with a wide and thick bottom, pour a glass of boiling water, put the large tomatoes in a saucepan. Small can be cut in half, large into 4 parts.

Sprinkle vegetables with salt, close the lid and set on the stove. Over high heat bring to a boil.

Boil under the lid for about 20 minutes, during which time the slices of tomato will become soft.

Hot mass is thrown back on the sieve. Strained water mixed with tomato can be used to make vegetable soup, it is not needed, as it only increases the cooking time.

Rub the tomatoes through a fine sieve or colander, the result will be quite thick mashed potatoes.

We shift the mashed puree into a smaller saucepan, put it on the stove, boil for 45 minutes over a small fire. If the mashed puree turned out thick, then the cooking time can be reduced to half an hour.

Banks for the preparation of my warm water with detergent, then rinsed with hot water and put on the oven grate. Heat the oven to 100 degrees, dry for 10 minutes. We pack hot pasta in hot cans.

We cover the cans with a clean towel, after cooling down, cork tightly and store in a cool and dry place for storage. Storage temperature from 0 to +12 degrees Celsius.