The tomato concentrate par excellence is most simply made on the same day as la salsa, by abstracting a quantity of freshly passed tomato sauce before its transfer by
At this point you line up as many plates as you can find, say 30, and rob the vat, using a breakfast cup – a cup of sauce goes into each plate.
In any case, one has to keep on stirring the paste, with a wooden spoon, and later, with a knife, one pares off the little fragments that dry at the edge of each plate. If it is extremely hot (38-40°C) and a good wind is blowing, by nightfall the paste will have so reduced that you can combine the contents of two plates and use the vacant ones to cover the others for the night. Next day: scrape away at these plates, working the dried bits into the thickening paste. You do this 4 or 5 times a day. By nightfall the contents of the
Next day you massage this lump of rich red concentrate with the best olive oil until it shines. Then oil some
This is used in winter in preparing legumes; is spread on a bread; enriches the bottled tomato sauce for pasta and in cooking pezzetti; is added to a poultry braise; i e is employed in a thousand ways.