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ITALIAN FOOD RECIPE 

concentrated tomato paste 

pan with tomato paste

Tomato paste, originated from tomato purée is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate. 

italian traditional recipes
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BASIC INGREDIENTSpeeled tomatoes
typologyTRADITIONAL
ConservationPOSSIBLE
seasonALL
difficultiesLOW

 

cooking time

Timetable

serving woman         served 15minutes (min.)
cooking timecooking10 minutes
rest time rest= minutes
cookworking5 minutes

Attention. the doses of peeled tomatoes can change depending on the water percentage contained in tomatoes.  

ingredients for OZ 3+1/2 (100 grams)

PEELED TOMATOESlbs.1500 GRAMS
salt (FOR THE CONCENTRATED PASTE)1 tEASPOON1 tEASPOON
put tomato puréé into pan

1

Press the peeled tomatoes until a purée. Put the tomato purée into a pan, boil over high heat and stir. As soon as condensing low the heat or stop if you wish the tomatoes pukp. This first step produces the tomato purée, used in many recipes as basis for the sauces.

2

Add salt and stir continuously until condensed, no water shall remain in the sauce. This is the concentrated tomato paste.

stir tomato puré

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