Pantry / RICETTI
Maltese concentrated tomato paste
Tomatoes cooked down into a thick, concentrated paste.
◷ 210 min / 20 servings
Method
- Wash and chop tomatoes, removing tough cores. Put in a pot with water and cook covered for 25 minutes.
- Pass through a sieve or food mill to remove skins and seeds.
- Return pulp to a wide pan with salt, sugar and oil. Simmer 2–3 hours, stirring more often as it thickens.
- When a spoon leaves a clear track, cool and divide into clean containers. Refrigerate up to 4 days or freeze in portions.
✳ From the kitchen
This home version reduces on the stove. It is not a validated shelf-stable canning process.
Tradition reference
Government of Malta · Agriculture policy and kunserva ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.