Tomate frito en conserva

Tartar de impala con soja y frambuesas

Cerdo cajún con vinagreta de naranja

Lava los tomates y quítales el tallo. Trocéalos en pequeñas porciones y colócalos en una cazuela con aceite de oliva y sal.
Cocínalo a fuego lento removiendo durante 1 hora o hasta que su volumen se haya reducido a la mitad.
Pasa el tomate frito por el pasapurés y con la ayuda de un embudo, introdúcelo en los botes de cristal poco a poco.
Pon los botes bien cerrados en una cazuela cubiertos de agua y déjalos hervir durante 20 minutos. Deja enfriar.

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