Hello everyone.. It's been a while...
I've been busy preparing tons of tomato conserve these days as you can see some of them in the photo ;)
Several years back, 2012 to be precise, I shared a tomato conserve recipe which was from the Italian Thermomix cookbook. In the course of time I've made a few changes to the recipe.
I don't like wasting good stuff so I abandoned removing seeds and draining the juice of the tomatoes. I use the entire tomato as it is, with peel and all.
Furthermore, I've added more vegetables to the mixture. We like it more this way.
Today I'd like to share with you my latest version.
A very important note before the recipe: If you are new into homemade conserve world I'd like to encourage you to read a more detailed article on sterilization and pasteurization methods. Even though I'll explain in the recipe how I do it, I am not an expert. Therefore reading and learning about the details, tips, food safety and health concerns would be the wise thing to do.
Here comes the recipe...
It yields 2 jars of 500 ml.
1100 g ripe tomatoes
100 g red bell pepper
70 g onion
70 g carrot
50 g celery stick
1 clove of garlic
5 basil leaves
A few sprigs of parsley
1 tsp salt
1 tsp oregano or thyme
- Wash all the vegetables and cut them into mid sized pieces.
- Put all the ingredients in TM Bowl. Mix for 1 minute increasing the speed gradually from 1 to 10. (If you think that TM Bowl gets too full you can do this stage in two steps. First put half of the ingredients into TM Bowl and chop for 10 seconds on Speed 5. Second, add the remaining half and mix for 1 minute increasing the speed gradually to 10).
- Close the lid of TM Bowl. Place Steaming Basket on the top. Place a piece of paper towel over it. Cook for 35 minutes at Varoma Temperature on Speed 3 - 4. (This way we let water boil away avoiding splashes)
- Transfer tomato sauce into the sterilized jars. (There are several ways to sterilize. I am using microwave method. I rinse the jars and then microwave them for 2 minutes).
- Close the lids. Place a tea towel in a large pot. Put in the jars and wrap the towel on the top. Fill with water to cover the jars completely. Bring it to boil, and then pasteurize by boiling them for 20 minutes on low heat..
- Turn off the heat. Let them cool inside the pot. (I use lids like those of Quattro Stagioni jars to be sure if the pasteurization worked. If the center of the lid is lowered it means that pasteurization worked.)
Store in a cool dry place.