Homemade peeled tomatoes in puree

ingredients

2 kg San Marzano oval tomatoes salt to taste Dr. Oetker citric acid (on the tip of a knife)

progress

Peeeeeled tomatoes in puree are especially suitable in winter for lasagna, but also for salads or pizza. You can also prepare them at home from your own harvest.

1.

Wash the tomatoes well. Cut a small cross in the skin and steam in boiling water for 2-3 minutes until the skin starts to crack. Then remove them from the boiling water, rinse under cold water, let cool briefly and peel them.

2.

Take larger pieces (about 2/3 of the total amount), remove the green part where the stem was and cut into thick rounds, which are set aside. Cut the remaining tomatoes into cubes, transfer to a saucepan, season with salt to taste and simmer for about 5 minutes. Finally, blend in the pot with a stick blender and then strain through a sieve.

3.

Add a pinch of citric acid to the strained mixture, bring to the boil and simmer, stirring constantly for 1 minute. Then add the chopped tomato chunks and stir gently. Ladle hot into clean jars and close with lids.

4.

Sterilize at 100°C for about 8-10 minutes until the lids adhere to the glass. Leave in the pot until cool. Enjoy!