4 large and ripe tomatoes, peeled and seeded,
1 1/2 cups of chopped red bell pepper
2 bay leaves
Salt to taste
1 optional clove of garlic
4 large and ripe tomatoes, peeled and seeded,
1 1/2 cups of chopped red bell pepper
2 bay leaves
Salt to taste
1 optional clove of garlic
Mix all the ingredients, except for the garlic, and cook in a low-temperature oven for 1 hour
Strain through a fine-mesh sieve and add the garlic, if desired
Continue cooking slowly until thickened very well, about 2 1/2 hours
Stir frequently to prevent scorching at the bottom of the pan
Remove the bay leaves and the clove of garlic
Pour still hot into 1/2-liter jars, leaving a 6mm gap at the surface
Seal and simmer in a water bath for 45 minutes
This recipe yields 4 half-liter jars.
