The conserva starts with at least five pounds of tomatoes, which are chopped, briefly sauteed, and run through a food mill. The resulting puree is poured into a rimmed sheet pan and baked in a low oven for about seven hours, until it is thick and shiny. Stored in the refrigerator under a layer of olive oil, the conserva lasts for months, flavoring soups, stews and risottos until tomato season returns. It's even good enough to spread on toast!
Get the recipes:
• Capture the Sun at the LA Times: Includes a few recipes for dishes using the conserva.
• Tomato Conserva at The Dinner Files: Basically the same recipe as the LA Times, but with more photos of the process.
• Essence of Tomato â€" â€˜Strattu, Estratto, Conserva at Hunter Angler Gardener Cook: An even longer-cooked variation of conserva, called 'strattu.
Have you ever made tomato conserva? What's your favorite way to preserve tomatoes?
(Images: The Dinner Files)