5 kg of tomatoes
200 grams of salt
1 cup of olive oil
1 tablespoon of sugar
Method of Preparation
Wash the tomatoes, cut them and squeeze them. With a strainer, drain them to separate the chaff and seeds from the juice and pulp.
Place the tomato juice over heat, add coarse salt and sugar then bring to boil for around two to three hours until they consolidate. Grease the salver with the olive oil and pour the sauce in it. Place in the sun for 48 hours and stir from time to time until it becomes dry and condense.
Put the paste in jars and cover the surface with olive oil.
By Set Balkis