Ground Fresh Tomatoes for Winter

Cooking method

1. Step 1:

   

   First, you'll need fresh, fragrant tomatoes. Choose them by smell above all — they should smell strongly of tomato. Field-grown (vine-ripened) tomatoes are best. Wash them well and remove the stem ends.

2. Step 2:

   

   Grind the tomatoes, skins and all, through a meat grinder. A blender of any kind works too. Transfer the purée to a heavy-bottomed pot — I recommend that kind of pan so the tomatoes don't scorch.

3. Step 3:

   

   Bring the tomato purée to a boil over medium heat. As it cooks, foam will form — skim it off. You can add salt at this point, which draws out even more liquid, but whether to salt it is entirely up to you; it works fine either way.

4. Step 4:

   

   Simmer the tomato purée over the lowest heat for at least 2 hours, reducing it to the thickness you want. Leave the pot uncovered so the liquid can evaporate.

5. Step 5:

   

   Wash the jars well and sterilize them however you like. I fill the jars with a little water and microwave them for 5–7 minutes, but you can also sterilize them in the oven at 210°F (100°C) for 15–20 minutes. Another option: set a spoon in each jar (so it won't crack), fill with boiling water, let stand 5 minutes, then pour the water out. The lids just need a 5-minute boil. Don't use big jars — pick a size that holds enough for one or two uses.

6. Step 6:

   

   Ladle the hot tomato purée into the sterilized jars and seal tightly with screw-on lids or a canning tool. No further processing is needed — even though there's no vinegar in it, this purée keeps beautifully at normal room temperature. Enjoy!