Tomatoes in Their Own Juice

1. 1 Tomatoes≈ $4.67 per kg 900 g
2. 2 Salt 10 g
3. 3 Sugar 15 g
4. 4 Citric acid 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Take 600 g firm tomatoes¹ and 300 g overripe tomatoes. Cut a cross in the firm tomatoes, lower them into boiling water for 1 minute, then into ice water, and peel off the skins.

2. Chop the overripe tomatoes¹, rub them through a sieve, and get about 250 ml puree. Bring the puree to a boil, add salt, sugar, and citric acid, and cook for 5 minutes.

3. Sterilize a 1 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

4. Pack the peeled tomatoes¹ tightly into the jar, and pour in the hot puree up to the rim.

5. Cover the jar with the lid and sterilize it in a pot of hot water for 20 minutes from the moment the water boils. Seal immediately.

6. Turn the jar upside down, and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 5 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.