Homemade tomato puree

Homemade tomato puree is a preparation that is made in summer when the farmer's tomatoes, or in my case, grandfather's are ripe, juicy and tasty as only the summer sun can do. Let's see what you need to prepare homemade tomato puree. Ingredients 5 kg San Marzano tomatoes 1 l Water 10 glass jars with caps Preparation The preparation of homemade tomato puree is really simple, however some steps must be followed. First of all, carefully wash the tomatoes you have chosen, in this case I chose San Marzano tomatoes. Remove the stalk and rinse them under running water. Place the tomatoes in a large pot with a liter of water. Put the pot on the stove and bring it to a boil. When these come to a boil, let it simmer for about 15 – 20 minutes, after which let it cool. Pass the cooked tomatoes through a vegetable mill a little at a time, thus obtaining a thick pulp. Place the tomato puree inside the glass jars, previously washed and dried well, then seal with the cap. Place the jars of homemade tomato puree into a large pot in the bottom of which a tea towel has been placed in order to prevent the bottles of homemade tomato puree from banging together during cooking. Once the jars have been arranged, fill with water, making sure that the latter exceeds the cap by at least 5 cm. Let it boil for at least 2 hours, then turn off and let it cool completely inside the pot. The next day, take the jars of homemade tomato puree out of the pot and put them directly in the pantry for the winter.