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Ingredientes
- 20 lb Tomatoes (quartered
- 5 lrg Onions -- minced
- 10 x Celery ribs with leaves (minced
- 10 x Cloves garlic -- chopped
- 1 bn Fresh parsley -- minced
- 10 sprg fresh oregano -- Chop
- 10 sprg fresh thyme -- chop
- 2 x Bay leaves
- 1/2 Tbsp. Black peppercorns -- Crushed
- 20 whl cloves
- 3 Tbsp. Salt
Direcciones
- Simmer everything together, mash the tomatoes a little, for about an hour; stirring occasionally. Puree the sauce in a blender or possibly food processsor in small batches to fit your container. Return mix to pan over very low heat, simmer, stirring occasionally till the mix is reduced by half and very thick. (Several hrs) Spread the mix 1/2 inch thick on cookie sheets and put out in the sun. As it starts to dry, cut through the paste in a crisscross pattern, allowing air to penetrate as much as possible.
- Protect the paste from insects with a storm or possibly screen window, a piece of cheesecloth, or possibly netting. A day or possibly two of warm sun will dry the mix to where you can scrape it off the cookie sheets and form into nonsticky small balls. Oven drying: 140 about 7 hrs Dehydrater: till you can form into nonsticky balls Let the balls dry a day more at room temperature, and store them in a tightly lidded jar. To use, dilute with a little boiling water or possibly stock and use soups and sauces.
