Pickles and preserves
This tomato mixture is made by slowly cooking ripe tomatoes and hot peppers on the stovetop for hours, without relying on sun-drying. Its thick texture and sharp heat add depth to winter dishes. The labor-intensive process is rewarding.
Grate the ripe tomatoes and finely chop the hot peppers.
Put the grated tomatoes and chopped hot peppers in a wide pot. Simmer uncovered over low heat for 60 minutes, stirring occasionally.
Once the mixture begins to thicken, add the salt and cook for 30 more minutes, stirring often so it does not stick.
Fill sterilized jars with the thickened mixture while hot, then drizzle a thin layer of olive oil over the top.
Stir the paste often as it simmers; if it sticks to the bottom, the whole batch may develop a burnt smell.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.