Base for Tomato Soup, Preserved

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 1)

Ingredients

3 kg tomato (s), ripe, no matter the type, San Marzano are the best in terms taste
1 medium onion (s)
350 ml water, if the tomatoes are very ripe, please leave out the water
a bit salt

Instructions

Wash the tomatoes, remove the stems and cut into large pieces. Chop the onion and put everything together with a little salt in a very high saucepan with the water. After it has started to boil, let it cook over medium heat for about 25 minutes.
After cooling, turn through the Flotte Lotte and collect in a bowl. Put this tomato mixture back into a saucepan, bring to the boil and immediately fill into bottles or large glass containers. Can be kept for over 1 year. Should be cool and, if possible, dark!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.