AI-generated image
Strattu
Sun-dried tomato paste
Strattu: Sicily's thick, dark sun-dried tomato paste (oven-dried home version)
In late August in western Sicily, around Trapani and Palermo, tomato purée is spread on large wooden boards and left in the hot sun for several days, stirred by hand until it turns into a thick, dark-red paste that smells of sun and sweet tomatoes. Strattu, short for "estratto", is used a spoonful at a time to give depth to sauces and stews. This home version dries the passata slowly in a low oven over a day. Chef's tip: spread the purée thin, no more than 1 cm, and stir it every hour; thick layers dry on top and stay wet underneath.
- Total time
- 520 min
- Difficulty
- hard
- Serves
- 20
Ingredients
- 6 ⅝ lb very ripe plum tomatoes
- 1 tbsp salt
- 3 tbsp extra virgin olive oilplus extra for covering
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Cook 6 ⅝ lb very ripe plum tomatoes in a covered pan for 15 minutes, until soft, then pass them through a food mill. Stir in 1 tbsp salt.
15 minStep 2: Simmer the purée for 30–40 minutes, until reduced by half.
40 minStep 3: Heat the oven to 194°F (158°F fan). Spread the purée 1 cm thick on two oiled baking trays.
Step 4: Dry in the oven for 6–8 hours, stirring and spreading it out every hour, until it is a thick, dark paste you can shape with a spoon. Common mistake: turning the oven up to hurry it; the paste burns and turns bitter.
420 minStep 5: Pack into small clean jars, pressing out any air, and cover with a layer of 3 tbsp extra virgin olive oil. Keep in the fridge for up to 3 months, topping up with oil after each use.
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 2 g
- Carbs
- 7 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does strattu take?
- About 520 minutes in total: 40 minutes to prepare and 480 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of very ripe plum tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Indian