A natural, additive-free winter preserve where ripe tomatoes are simmered for a long time into a thick paste. It's the kitchen's indispensable staple ingredient, adding deep tomato flavor to dishes, soups, and sauces.
Wash the ripe tomatoes and peel them, chop into large pieces, and transfer to a wide pot.
Cook the tomatoes over low heat until softened, then pass through a food processor or strainer to remove the seeds and skin bits.
Boil the strained tomato purée with salt over low heat, stirring frequently, until it reaches a thick consistency that leaves a trace on the back of the spoon.
Fill sterilized jars with the hot paste, drizzle a thin layer of oil on top, and seal the lids tightly.
Important: for the paste to keep well for a long time without spoiling, a thin layer of vegetable oil should be drizzled over it after filling the jar; this layer cuts off contact with air. Stir frequently while boiling so it doesn't stick to the bottom. Once opened, it should be stored in the refrigerator and a clean spoon used each time.
If you char-roast the tomatoes and peel off the skins before starting to simmer, the paste thickens faster and the color stays more vivid.
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