How to make tomato puree? Tips and tricks.

It was 1540 when Hernàn Cortés brought some specimens of tomato plants to Europe…

Five hundred years ago the tomato arrived first on European and then Italian shores where it found a favorable climate, and it is precisely in Italy that the tomato plant began to change color following various selections and grafts, changing from the initial color from which the his name.

The tomato industry is a typically Italian reality and for centuries it has become part of the tradition of our cuisine.

Since the tomato harvest period is now upon us, we at Brichome have decided to share our recipe for making tomato puree: Grandma's recipe.

In a few simple steps, let's discover how to produce an incomparable tomato preserve:

• Wash the tomatoes and place in a pan with salt, basil and a celery stalk for 30 minutes; if they produce too much water, remove it with a ladle;
• Remove everything and using a manual or electric tomato press, separate the pulp from the peel and seeds;

Important: to obtain perfect pulp, make sure that your tomato press is equipped with a separate peel and seed expulsion.

• Pour the pulp into jars and boil for at least 45 minutes, then let cool and remove from the pan.

Advise: Choose good quality leak-proof jars and lids, not cheap ones.

The puree is ready!