gıve recıpe
A thick, rich concentrate made from fresh, ripe tomatoes, offering a pure and natural flavor for dishes.
Whether you opt for the sun-dried method or bake it in the oven, the result is a rich and flavorful concentrate that surpasses store-bought versions in taste and freshness.
Let’s get started!
- Tomatoes (Roma or Plum tomatoes are the best) - Kosher salt
1
Cut the tomatoes into halves or quarters, removing the stems. Puree them in a food processor in batches and transfer into a large pot. Add in kosher salt.
2
Heat it over medium high heat uncovered until the tomatoes release juice and start to boil. Keep boiling for about 30 min. Remove the foams. Let it simmer for about 40 minutes.
3
Pour the tomato sauce into the strainer. Press down the sauce using a spoon until only the seeds and the skin remains in the strainer. Pour it back into the pot. Heat it until thick,for 40-50 min.
4
Pour the sauce in one or two baking sheets in a thin layer. Wait it under the sun for 3-4 days depending on the temperature, until it gets really thick.
5
If you can't sun-dry the sauce, dry it in the oven: Preheat the oven to 200F/90C. Bake for 30 min. Give it a good stir, spread it evenly and bake for 3 hours. Repeat this every 30 minutes.
Check out our blog post to learn more about the ingredients, instructions and helpful tips.
Sun-Dried Tomato Pasta