{"id":28201,"date":"2020-09-18T09:00:44","date_gmt":"2020-09-18T07:00:44","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=28201"},"modified":"2020-09-17T16:53:35","modified_gmt":"2020-09-17T14:53:35","slug":"tomato-extract-strattu","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/tomato-extract-strattu\/","title":{"rendered":"Tomato extract (&#8216;Strattu)"},"content":{"rendered":"<p><strong>Portions: <\/strong>Makes 450 g\/1 lb<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"text_line\" data-position=\"9:7:0:0:0\" data-endposition=\"9:8:0:0:0\" data-complex=\"0\">4.5 kg\/10 lb very ripe, healthy tomatoes<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li><span class=\"text_line\" data-position=\"9:9:0:0:0\" data-endposition=\"9:10:0:0:0\" data-complex=\"0\">Salt<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li><span class=\"text_line\" data-position=\"9:11:0:0:0\" data-endposition=\"9:12:0:0:0\" data-complex=\"0\">5-6 sprigs fresh sweet basil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li><span class=\"text_line\" data-position=\"9:13:0:0:0\" data-endposition=\"9:14:0:0:0\" data-complex=\"0\">2-4 tablespoons olive oil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><\/li>\n<li><span class=\"text_line\" data-position=\"9:15:0:0:0\" data-endposition=\"9:16:0:0:0\" data-complex=\"0\">Coarse salt<\/span><\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<div class=\"reader_column left_column\" data-colindex=\"0\">\n<div data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"9:17:0:0:0\" data-endposition=\"9:17:12:0:0\" data-complex=\"0\">Wash the tomatoes, remove their stems or stem ends, and cut them<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:17:12:0:0\" data-endposition=\"9:17:24:0:0\" data-complex=\"0\">into small chunks. Pass the chunks of tomatoes through a food mill<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:17:24:0:0\" data-endposition=\"9:18:0:0:0\" data-complex=\"0\">to remove skins and seeds.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"9:19:0:0:0\" data-endposition=\"9:19:14:0:0\" data-complex=\"0\">Salt the resulting pur\u00e9e to taste, making it just a little saltier than you<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:19:14:0:0\" data-endposition=\"9:19:26:0:0\" data-complex=\"0\">would make a normal tomato sauce. Wash and dry the basil sprigs<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:19:26:0:0\" data-endposition=\"9:20:0:0:0\" data-complex=\"0\">and add them to the pur\u00e9e.\u00a0<\/span><span class=\"text_line\" data-position=\"9:21:0:0:0\" data-endposition=\"9:21:14:0:0\" data-complex=\"0\">Spread the pur\u00e9e on a wooden tabletop in the sun. Don a large straw<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:21:14:0:0\" data-endposition=\"9:21:27:4:0\" data-complex=\"0\">hat, equip yourself with a good book in one hand and a sturdy spat<\/span><span class=\"text_line\" data-position=\"9:21:27:4:0\" data-endposition=\"9:21:40:0:0\" data-complex=\"0\">ula in the other, and start stirring. The pur\u00e9e must be spread out,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:21:40:0:0\" data-endposition=\"9:21:51:0:0\" data-complex=\"0\">gathered in, stirred, and spread out again fairly continuously for two<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:21:51:0:0\" data-endposition=\"9:21:65:0:0\" data-complex=\"0\">days, so that the sun can evaporate the water content. If at first the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:21:65:0:0\" data-endposition=\"9:21:80:0:0\" data-complex=\"0\">pur\u00e9e is so liquid that it won\u2019t stay on the table, you may have to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:21:80:0:0\" data-endposition=\"9:21:92:0:0\" data-complex=\"0\">start the drying process in platters, and then transfer it onto the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:21:92:0:0\" data-endposition=\"9:22:0:0:0\" data-complex=\"0\">tabletop when the pur\u00e9e has become a little denser.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"9:23:0:0:0\" data-endposition=\"9:23:16:0:0\" data-complex=\"0\">Put the table on a porch for the night or in some other place where it<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:23:16:0:0\" data-endposition=\"9:23:33:0:0\" data-complex=\"0\">will have air but no dew can collect on it. If your sun is not very hot,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:23:33:0:0\" data-endposition=\"9:24:0:0:0\" data-complex=\"0\">the drying process may take more than two days.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:25:0:0:0\" data-endposition=\"9:25:13:0:0\" data-complex=\"0\">When the extract has become so thick that it can be modelled like<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:25:13:0:0\" data-endposition=\"9:25:26:0:0\" data-complex=\"0\">clay, remove the basil. Then oil your hands well and pack the extract<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:25:26:0:0\" data-endposition=\"9:25:40:0:0\" data-complex=\"0\">little by little into a sterilised glass jar, pressing it down well so that<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:25:40:0:0\" data-endposition=\"9:25:54:0:0\" data-complex=\"0\">no air bubbles remain. Cover the surface with a thin coat of oil, and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:25:54:0:0\" data-endposition=\"9:25:66:0:0\" data-complex=\"0\">sprinkle with 1-2 tablespoons of coarse salt. Cover the jar with a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:25:66:0:0\" data-endposition=\"9:25:80:0:0\" data-complex=\"0\">piece of muslin and store in a cool place. Each time you take some<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:25:80:0:0\" data-endposition=\"9:26:0:0:0\" data-complex=\"0\"><span class=\"text_line\" data-position=\"9:25:80:0:0\" data-endposition=\"9:26:0:0:0\" data-complex=\"0\">extract out, make sure that the remaining surface is covered with oil. <\/span><\/span><span class=\"text_line\" data-position=\"9:27:0:0:0\" data-endposition=\"9:27:11:0:0\" data-complex=\"0\">Those who lack the temperament or the climate for making their<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:27:11:0:0\" data-endposition=\"9:27:23:0:0\" data-complex=\"0\">own extract can use in its place commercial tomato paste, either the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:27:23:0:0\" data-endposition=\"9:27:34:6:0\" data-complex=\"0\">kind imported from Italy in a tube and known as double concen<\/span><span class=\"text_line\" data-position=\"9:27:34:6:0\" data-endposition=\"9:27:47:0:0\" data-complex=\"0\">trate, or the tinned type. The final results, however, will not be quite<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:27:47:0:0\" data-endposition=\"9:28:0:0:0\" data-complex=\"0\">the same.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:29:0:0:0\" data-endposition=\"9:29:12:0:0\" data-complex=\"0\">Another version of pasta and anchovies has no tomato in it, thus<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:29:12:0:0\" data-endposition=\"9:29:27:0:0\" data-complex=\"0\">making it the older and, in the eyes of some, the more orthodox. It is<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:29:27:0:0\" data-endposition=\"9:29:37:2:0\" data-complex=\"0\">also delightfully quick and easy, although if you use salted an<\/span><span class=\"text_line\" data-position=\"9:29:37:2:0\" data-endposition=\"9:29:48:0:0\" data-complex=\"0\">chovies, as tradition requires, you have the messy task of filleting<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:29:48:0:0\" data-endposition=\"9:29:60:0:0\" data-complex=\"0\">them. To do this, slide your thumb down the backbone and open<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:29:60:0:0\" data-endposition=\"9:29:70:4:0\" data-complex=\"0\">the anchovy like a book. Remove the backbone, then wash thor<\/span><span class=\"text_line\" data-position=\"9:29:70:4:0\" data-endposition=\"9:29:81:5:0\" data-complex=\"0\">oughly under running water to remove the excess salt and any resid<\/span><span class=\"text_line\" data-position=\"9:29:81:5:0\" data-endposition=\"9:29:93:0:0\" data-complex=\"0\">ual scales. In any case salted anchovies are not easily found today,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:29:93:0:0\" data-endposition=\"9:29:105:0:0\" data-complex=\"0\">except in street markets, and anchovy fillets in olive oil make an<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:29:105:0:0\" data-endposition=\"9:30:0:0:0\" data-complex=\"0\">excellent substitute.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:31:0:0:0\" data-endposition=\"9:31:9:0:0\" data-complex=\"0\">This recipe too requires toasted breadcrumbs, which Sicilians are<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:31:9:0:0\" data-endposition=\"9:31:22:0:0\" data-complex=\"0\">very fond of sprinkling on their pasta in place of grated cheese. One<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:31:22:0:0\" data-endposition=\"9:31:34:0:0\" data-complex=\"0\">cook of my acquaintance has told me that for fish and vegetable<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:31:34:0:0\" data-endposition=\"9:31:48:0:0\" data-complex=\"0\">sauces she browns a couple of garlic cloves in the oil in which she <\/span><span class=\"text_line\" data-position=\"9:31:48:0:0\" data-endposition=\"9:31:59:0:0\" data-complex=\"0\">toasts her breadcrumbs. To crumbs destined to be eaten with pasta<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"9:31:59:0:0\" data-endposition=\"9:32:0:0:0\" data-complex=\"0\">in a pork and tomato sauce she adds a fresh sage leaf.<\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Portions: Makes 450 g\/1 lb Ingredients: 4.5 kg\/10 lb very ripe, healthy tomatoes\u00a0\u00a0 Salt\u00a0\u00a0 5-6 sprigs fresh sweet basil\u00a0\u00a0 2-4 tablespoons olive oil\u00a0\u00a0 Coarse salt Preparation: Wash the tomatoes, remove their stems or stem ends, and cut them\u00a0into small chunks. Pass the chunks of tomatoes through a food mill\u00a0to remove skins and seeds.\u00a0\u00a0Salt the resulting&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/tomato-extract-strattu\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":28202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-28201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tomato extract (&#039;Strattu) - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/tomato-extract-strattu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tomato extract (&#039;Strattu)\" \/>\n<meta property=\"og:description\" content=\"Portions: Makes 450 g\/1 lb Ingredients: 4.5 kg\/10 lb very ripe, healthy tomatoes\u00a0\u00a0 Salt\u00a0\u00a0 5-6 sprigs fresh sweet basil\u00a0\u00a0 2-4 tablespoons olive oil\u00a0\u00a0 Coarse salt Preparation: Wash the tomatoes, remove their stems or stem ends, and cut them\u00a0into small chunks. 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