Composition / ingredients
Cooking method
Wash the tomatoes, cut into slices, put them in a saucepan.
Put the pan on the fire, bring the tomato mass to a boil and cook for half an hour until the vegetables are soft.
Rub the mass through a sieve, carefully rubbing the tomatoes with a spoon to select the maximum amount of pulp.
Add salt to the resulting hot tomato mass and pour in olive oil, stir until the salt crystals completely dissolve.
Pour the mass into a deep baking tray with a high side (two large baking sheets come out of the specified amount of ingredients) and send it to the oven, preheating it to 275 degrees (at the highest temperature). Bake for 1 hour and 10 minutes, stirring occasionally.
Spread the tomato paste into sterile jars, pour a spoonful of vegetable oil on top and roll up with sterile lids. Turn the jars upside down, wrap with a terry towel, leave until completely cooled. Store the blanks in the cold - in the cellar, basement, refrigerator.
Bright winter to you!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
