Pureed Tomatoes

Wash the fully ripe tomatoes, cut into cubes and simmer for 45 minutes. Skim off any excess liquid. Blend the tomatoes and strain through a sieve. Add white wine vinegar, apple balsamic vinegar, sugar, salt, soup seasoning, bay leaves as well as the prepared spice bag and boil down to a creamy mass of about 3 kg. While still hot, pour into hot rinsed jars using a wide funnel and seal well. For the spice bag, put all the spices in a tea bag (or tea egg) and tie.

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