Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salt
How it's done
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Salt
Puree the tomatoes in a food processor until smooth, add the salt and rosemary, puree briefly. Spread the mixture on a baking tray lined with baking paper.
Dry
Dry for approx. 45 mins. in an oven preheated to 100 °C (convection). Turn off the oven and leave the salt to cool, blitz the salt once more in the food processor. Pour the salt into a clean preserving jar, seal tightly.
| Shelf life: | Store in a cool, dark place for approx. 1 month. |
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