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Italian · Preserve / ferment
Tomato Conserva
Peak-season tomatoes cooked down, milled, then dried for hours in a low oven with olive oil into a deep, sweet, brick-red concentrate that is like tomato paste but far better. A preserve to keep in jars or the freezer.
- YieldServes 8
- Hands-on1 h
- Total6 h 33 min
- Difficulty
Ingredients
- 1.8 kgripe tomatoes, about 4 lb, cored and roughly chopped
- 30 mlextra-virgin olive oil, 2 tbsp, for the pot
- 15 mlextra-virgin olive oil, to oil the baking sheet or dish; amount estimated
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