Tomato Preserve

Method

1. Select ripe, natural tomatoes (preferably from a garden or market, not supermarket).
2. Wash the tomatoes and cut them into medium pieces, removing any bad parts or blemishes.
3. Place the tomato pieces in a large pot and cook over medium-high heat, stirring occasionally, until the skins start to separate from the pulp (about 10 minutes).
4. Let the cooked tomatoes cool slightly, then pass them through a food mill to separate the skins and seeds from the puree.
5. In a separate large pot, prepare a soffritto by finely chopping an onion and cooking it gently (in olive oil, if desired) until soft.
6. Add the tomato puree to the soffritto. Stir in a generous handful of salt, a pinch of sugar to balance acidity, and a pinch of black pepper.
7. Cook the sauce over low heat, stirring occasionally, until it thickens and reduces by about half. This may take about 30-40 minutes.
8. Ladle the hot sauce into sterilized bottles, filling them almost to the top.
9. Immediately seal the bottles with new caps and wrap them tightly in blankets or towels. Leave them undisturbed for at least 24 hours to create a vacuum seal.
10. After cooling, store the bottles in a cool, dark place (such as a pantry or cellar). The preserve will keep for up to a year.