There is no doubt about it: tomato conserve is the undisputed queen of Italian cuisine and an indispensable ingredient in the preparation of the most renowned recipes of the Mediterranean tradition.

There is no doubt about it: tomato conserve is the undisputed queen of Italian cuisine and an indispensable ingredient in the preparation of the most renowned recipes of the Mediterranean tradition.

Ingredients:
Ripe puree tomatoes (1 kg for 700 ml of conserve)
Fresh basil to taste (3 leaves per 1 kg of tomatoes)

Preparation:

Wash the tomatoes carefully; cut them into coarse pieces and put them to boil in a pot. Once the tomatoes have softened, turn off the heat and drain them with a colander to remove the vegetation water that will have escaped.

Puree the pulp and skins of the tomatoes in a vegetable mill with a fine strainer to remove the troublesome seeds; then add the basil leaves, previously washed, to flavour the preserve.

In the meantime, sanitise the Lock-eat jars for at least 10 minutes in boiling water, washing the toppings separately, by hand with hot water.

Fill the Lock-eat jars with the resulting sauce up to about 2 cm from the rim and after sealing them hermetically place them in a large pot with the lids facing upwards. To prevent the jars from bumping and breaking during cooking, place a tea towel in the bottom of the pot and wrap each jar with additional tea towels. Cover the jars with lukewarm water and bring to the boil.
Once boiling, close the pot with the lid and cook for 40 to 50 minutes on a low flame. The jars should always remain covered with water, so add hot water if necessary to restore the initial level.
At the end of the process, allow the jars to cool in the same boiling water. Then remove the jars by grasping them by the glass (not the lid) with the help of gloves and potholders

Leave to cool completely, then place the juice jar in the pantry so that you always have the preserve ready and can use it at will for any recipe!