METHOD
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Prepare ahead
Rinse the tomatoes under cool water and pat dry with a clean kitchen towel. Remove the core and quarter the tomatoes. Place the tomatoes in a large pot, add the half of the salt and two bunches of fresh basil, stir well. Cover with a cheese cloth (or kitchen towel) and leave for about 12 - 16 hours at room temperature. This way the tomatoes will infuse that lovely tomato flavor.
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Cook the tomato puree
Remove and discard the basil (or even better, use it in another dish). Place your pot over high heat and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for about 2 - 3 hours or until there's about 1/3 of the mixture left. Stir occasionally. Add the rest of the salt, stir to combine.
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sterilize jars
Preheat the oven to 100°C / 210°F. Place your jars and lids in a roasting pan and place in the oven for 15 minutes. Pass tomatoes through a strainer over a large bowl and season to taste with the rest of the salt.
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Pour the tomato puree into jars
Pour the tomato puree into your jars. Set the lids on the jars and close tightly. Wrap the jars into a kitchen towel and let them cool slowly, for about 12 hours. Then store in a cold, dark place for up to a year or use immediately. Enjoy.
