Conserva di Pomodoro Lucana

Name: Conserva di Pomodoro Lucana
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 8 servings
Cuisine: Lucana
Ingredients: 3000 g ripe plum tomatoes; 150 g sweet red pepper; 100 g white onion; 25 g Fine sea salt; 20 g fresh basil leaves; 60 ml bottled lemon juice

A thick, slow-simmered Lucanian tomato puree bottled for year-round cooking. Rich, concentrated, and lightly infused with basil and sweet pepper.

🇮🇹Italy· Basilicata

Prep: 45 min
Cook: 75 min
Total: 120 min
Servings: 8
Difficulty: Medium
Calories: 65 kcal

Ingredients

0 of 6 gathered

Servings

3000 g ripe plum tomatoes — washed, stemmed, and halved
150 g sweet red pepper — deseeded and chopped
100 g white onion — peeled and halved
25 g Fine sea salt — uniodised
20 g fresh basil leaves — washed and dried thoroughly
60 ml bottled lemon juice — 15 ml per 500ml jar for safe acidification

Equipment

•Large heavy-bottomed preserving pot
•Food mill with fine disc
•Four 500ml glass preserving jars with new lids
•Jar lifter tongs
•Wide-mouth canning funnel
•Large stockpot for water-bath processing

Nutrition

Per serving, approximate

Calories: 65 kcal
fat: 1 g
carbs: 12 g
fibre: 4 g
protein: 3 g
calories: 65 kcal

Instructions

1
Wash tomatoes thoroughly and discard any blemished fruit.
2
Place halved tomatoes, sweet pepper, and onion into a large pot over medium heat.
3
Cover and cook for 15 minutes until tomatoes collapse and release their juice.
4
Pass the softened mixture through a food mill fitted with a fine disc.
5
Discard the collected skins and seeds remaining in the food mill.
6
Return the smooth puree to the pot and stir in the fine sea salt.
7
Simmer uncovered over medium-low heat for 45 minutes until reduced by one third.
8
Pour 15 ml of bottled lemon juice into four warm, sterilised 500ml glass jars.
9
Add three fresh basil leaves to each jar and ladle in hot sauce.
10
Leave 1.5 cm of headspace at the top of each jar and seal tightly.
11
Submerge jars in a boiling water bath and process for 35 minutes.
12
Remove jars carefully and cool undisturbed on a towel for 24 hours.

Chef's tips

Always use bottled lemon juice rather than fresh juice to ensure a guaranteed, consistent acidity level for shelf-stable canning. Press the centre of each cooled lid after 24 hours to confirm a concave, vacuum seal before storing.

Ingredient substitutions

bottled lemon juice → 1/4 teaspoon citric acid powder per 500ml jar
sweet red pepper → an equal quantity of additional ripe plum tomatoes

Storage

Store vacuum-sealed jars in a cool, dark cupboard for up to 12 months, and refrigerate after opening to use within 5 days.

Reheating

Pour the conserve into a small pan and simmer gently over medium-low heat for 4 to 5 minutes before using.

Common mistakes to avoid

•Using overripe or bruised tomatoes, which alters flavour and raises pH levels.
•Skipping the lemon juice, which is necessary for safe water-bath canning.
•Filling jars to the very brim without leaving the required 1.5 cm headspace.

Serving suggestions

Warm gently with olive oil and garlic to coat fresh strascinati pasta.Use as the rich braising base for a slow-cooked Lucanian lamb ragù.Spread over traditional country bread with a drizzle of extra virgin olive oil.