Tomatoes 1 kg
½ tablespoon salt
1. Select the ripest tomatoes (tomatoes), wash, cut in half, folded into a saucepan and place on low heat, stirring occasionally, until a thick homogeneous mass.
2. The mass of rub through a sieve, add to the pan and boil down again, stirring until the sauce will not become thick.
3. The resulting puree with salt, cool, shift into a jar and pour on top of a thin layer of fat or vegetable oil. Bank covered with parchment paper and tie it.