brilliant idea for all year round

brilliant idea for all year round, Benedetta Rossi showed her recipe for a really super good homemade tomato preserve: Here’s how to make it not only unique but also very good.

Blessed Rossi showed his recipe for a particularly good homemade preserve. Tomato sauce is something really good and one of the most iconic foods of Italian cuisine. Many people around the world appreciate it not only for its rich flavor, but also for all the versatility and benefits it has long given to health. In particular, when it is prepared in a completely natural way, it tends to maintain its qualities that make it unique and special.

The tomato sauce, then, if prepared with fresh and natural ingredients, has a much more authentic and intense flavor. Tomatoes, if ripe and especially hand-picked, release a natural sweetness. In addition, they also maintain their light acidity, but this mix of flavors still maintains a practically perfect balance for the dish.

Furthermore, the flavour can be enhanced with the addition of natural flavours such as garlic, onion, basil and a drizzle of extra virgin olive oil. When this wonderful food is prepared at home with natural ingredients, it appears to be rich in nutrients. Tomatoes are also a source of vitamin C, potassium, folic acid and vitamin K. Not everyone knows, moreover, that tomatoes are rich in lycopene, an antioxidant also associated with the reduction of cardiovascular diseases.

Benedetta Rossi, homemade tomato preserves: a brilliant and quick idea for the whole year

First of all, to prepare, 3 kilos of tomatoes are needed in total, preferably red and ripe. First, you need to wash the tomatoes well under running water. Then remove the skin and seeds. Take a colander and put it in a large bowl. Take another bowl where you can put the peels and various scraps. Take a smooth-bladed knife and pass it, as if it were a razor, over the peel of the tomato.

In this way, you can soften everything, but without cutting the peel and it will come off automatically much easier. Remove the peel with the tip of a knife and also remove the central part. Finally, remove all the seeds inside. Squeeze the pulp well and cut it into small pieces inside the colander.

Do this passage with all the other tomatoes. Let the tomato pulp rest in the colander for about 15-20 minutes, so that it loses all the excess water. Once the time has passed, take the already sterilized jars and fill them with the tomato pulp. Close each jar carefully. Finally, it is necessary to boil the jars in a pot of water to create the vacuum. Once this step is done, you can keep them in the pantry for at least two years. A truly brilliant idea to use both in summer and winter.