Stewed and Strained Tomatoes

Name: Stewed and Strained Tomatoes
Ingredients: 1 pound Ripe Tomatoes (About 4 medium tomatoes); 0.25 cup Water (For simmering); 0.125 teaspoon Baking Soda (Neutralizes acidity); 0.25 teaspoon Salt (To taste); 0.5 teaspoon Sugar (Optional, to balance acidity)

A simple recipe for stewed and strained tomatoes, perfect as a base for sauces or soups. The addition of soda helps to reduce acidity.

Ingredients

1 pound Ripe Tomatoes (About 4 medium tomatoes)
0.25 cup Water (For simmering)
0.125 teaspoon Baking Soda (Neutralizes acidity)
0.25 teaspoon Salt (To taste)
0.5 teaspoon Sugar (Optional, to balance acidity)

Instructions

1Wash the tomatoes thoroughly. Core them and cut them into quarters.
2Place the quartered tomatoes in a saucepan with 1/4 cup of water. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until the tomatoes are very soft.
3Pass the stewed tomatoes through a fine-mesh sieve or food mill to remove the skins and seeds. Return the strained tomatoes to the saucepan. Stir in the baking soda, salt, and sugar (if using). Heat gently for a few minutes to combine the flavors. Taste and adjust seasoning as needed.