My Tomato Broth

 Ingredients: 5 kg tomatoes 1 1/2 tablespoons salt (more or less - depends on how salty the salt you use is) 2 tablespoons of sugar (maybe more - depends on your taste) lovage leaves 3-4 basil leaves 2 bell peppers

I chose the most beautiful and juicy tomatoes, with a perfect texture, which promised to become a delicious broth. I carefully washed them to remove any impurities and cut them into quarters, thus exposing their flavorful core. I carefully placed them in the pot where they were to boil, preparing myself for this culinary adventure. To speed up the cooking process and obtain a more concentrated broth, I crushed the tomatoes with my hands, letting their rich juice mix with the flavors I would add later.

I added fresh lovage and basil, whose aroma would enrich the dish, and included the quartered peppers, cleaned of cores and seeds, bringing a note of sweetness and a bit of spiciness. I put the pot on low heat, letting the ingredients simmer slowly to allow the flavors to fully develop. The tomato skins began to peel off and twist, a sign that everything was on the right track. After about 20 minutes of boiling, I noticed that the tomatoes were completely cooked, and the juice began to evaporate, concentrating the flavors.

After I took the pot off the heat, it was time to separate the pulp from the skins. I poured the mixture into a strainer, using a spoon to mash everything well, so that I could obtain a fine puree, full of essence. This stage is crucial, as the texture of the broth depends on how well we manage to extract the juice and pulp from the tomatoes. After obtaining a smooth puree, I transferred it to another pot and boiled the mixture for another 5 minutes to concentrate it even more.

In the end, I seasoned the broth with salt and a little sugar, adjusting the taste to achieve the perfect balance between acidity and sweetness. I tasted again, making sure that the flavor was exactly what I was looking for. Once everything was ready, I began to fill the bottles with the aromatic broth, being careful to leave a little space in each bottle for expansion. After sealing them well, I wrapped them in warm blankets, protecting them from the cold, eagerly waiting for them to cool until the next day. When I opened the bottles, I was greeted by a strongly aromatic, good, sweet, and thick broth - a true delicacy that I will gladly use in various dishes. This simple yet flavorful recipe enriched me with an unforgettable culinary experience!

 Tags:  greenery tomatoes pepper sugar gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes