4 ripe tomatoes, diced
1 1/2 cups of red bell pepper, finely chopped
2 sprigs of rosemary
1 tablespoon of salt
1 minced garlic clove
4 ripe tomatoes, diced
1 1/2 cups of red bell pepper, finely chopped
2 sprigs of rosemary
1 tablespoon of salt
1 minced garlic clove
Mix the tomatoes, seedless and diced, with the red bell pepper, rosemary, and salt
Cook slowly for 1 hour
If desired, add the garlic
Strain everything through a fine-mesh sieve
Heat again and cook slowly until the mixture thickens slightly when lifted with a spoon
This takes about 2 1/2 hours
Pour into hot sterilized glass jars, leaving 6 mm of space at the top
Put on the lids and boil for 45 minutes in boiling water
Once closed, it can be stored for 5 months outside the refrigerator; after opening, it must be refrigerated and consumed within a week
It yields 1.5 liters of extract.
