You can make this recipe with any amount of tomatoes. I processed 7kg for this batch.
Rough chop your tomatoes, place into a preserving pan or pot. Bring up to a simmer, as the tomatoes heat they will release their natural juices.
Simmer on a low – medium heat for a couple of hours.
Allow to cool before whizzing in a food processer. Once you have processed all your tomatoes pass them through a sieve using a ladle to press all the juice through. Discarding the remaining seeds and skin.
Place back into a clean preserving pan or pot. Bring them back up to a simmer. If your tomatoes a bit watery, let it reduce until you have a nice medium to thick consistency.
To sterilise your jars, place a preheated oven at 120ºC for 30mins. Place the lids into boiling water for a few minuets before sealing the jars.
Place 1/4 tsp citric acid into small jars or 1/2 tsp into larger jars. This helps to stabilise the purèe. Ladle the purèe into the jars. Screw on the lids and leave to cool.
Enjoy in a variety of dishes