Instructions

Prepare the Tomatoes

Remove the stalks and wash the tomatoes thoroughly. Let them drain, then cut each tomato in half and remove the seeds.

Cook the Tomatoes

Place the tomatoes in a large pot and cook over low heat, covered with a lid, stirring occasionally until they become soft and pulpy.

Pass the mixture through a vegetable mill into a smaller pot to obtain a smooth puree.

If the puree is too watery, either strain it with a fine sieve or continue cooking until it reaches the desired consistency.

Prepare the Jars

Sanitize the jars by boiling them in plenty of water.

Add a few basil leaves inside each jar.

Bottle and Seal

Pour the hot tomato puree into the jars using a funnel, leaving about 2–3 cm from the rim.

Add a few more basil leaves, then seal the jars tightly.

Proceed with boiling the sealed jars to create a vacuum.

Store

Once cooled, check that the vacuum seal is correct: if the lid does not click when pressed, the seal is successful.

Store in a cool, dark place. The tomato puree can be kept for up to 1 year if properly sealed.