For this conserve you need nice ripe tomatoes which have been dried well in the sun for a prolonged period of time. Wash them and add a fistful of salt for every 13 1/2 lbs. to 153/4 lbs. (6 to 7 kg.) of tomatoes. Then crush them, but not into a pulp, and lay them on a slightly slanting table-top in the sun, for a whole day, so that the juice is allowed to drain away and they dry quicker. Now take the tomatoes inside and the following day, pass them through a mincer. The purée obtained should then be placed once more in the sun, mixing it frequently in order to accelerate the drying process, for one or two days -make sure to take the mixture indoors in the evenings. Then with greased hands. knead the dried tomato extract well and press it down into a metal-lined earthenware dish.
