This traditional recipe for cooked ripe tomatoes is a fantastic way to preserve the essence of summer all year round. It’s simple, natural, and incredibly versatile, making it a must-have in any kitchen.
Ingredients for Cooked Ripe Tomatoes:
- 22 lbs tomatoes
- 1 cup salt
- 1 head red onion
- 1 bunch parsley (leaves only)
- 1 bunch celery (leaves only)
- 1/2 cup sugar
Clean, wash, and cut the tomatoes into smaller pieces. Add salt and place them in a clean cloth bag, hanging it in a cool place. Place a clean bowl underneath the bag to collect the draining liquid.
The next day, transfer the tomatoes from the bag into an earthenware or wooden bowl. Mix thoroughly by hand, then strain the mixture and cook it over a strong heat along with all the other ingredients.
At the same time, heat the bottles and boil the bottle caps in water. Cook the tomatoes for 30 minutes from the moment they start boiling. Pour the hot mixture directly into the bottles while still over the heat. Seal the bottles immediately, placing them in the same pot where they were heated. Remove the pot from the stove and cover it with a cloth.
If the bottles are sealed tightly, they can be immediately taken out, wrapped in cloths or paper, and left to cool.
