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      "body": "En esta oportunidad les presento una receta fácil, natural y saludable de salsa de tomate casera que podrá ser utilizada con cualquier tipo de pasta o pizza. Es realmente útil para preparar comidas rápidas al llegar a casa, y se puede conservar tanto dentro como fuera de la nevera.   \n\n## Ingredientes\n- 3 kilogramos de tomates maduros.\n- 1 cucharada de vinagre.\n- 1 cucharada de sal.\n- Aceite.\n\n![](https://steemitimages.com/DQmPcLosFpE4mfzpLxemyz42iu6vEjkBQn8J13pSbisNNFS/image.png)\n*Ingredientes a utilizar: tomates maduros, sal, aceite, vinagre y agua.*\n\n## Materiales necesarios \n- Colador.\n- Frascos de vidrio con tapa.\n- Licuadora.\n- Olla grande.\n- Pinza de metal o plástico. \n- Toalla limpia y seca.\n\n## Procedimiento para la salsa\n\nLo primero y más importante será lavar bien los tomates para eliminar cualquier resto de tierra o suciedad que puedan tener. Luego de esto, se secan los mismos con una toalla.  \n\nEl siguiente paso será agregar los tomates a la olla grande para luego cubrirlos con agua potable a temperatura ambiente. Se colocan a fuego alto durante aproximadamente 2 horas, o hasta que los tomates se reduzcan a la mitad. Al principio, los tomates tenderán a verse de color naranja, pero a medida que se reduce la preparación, se van tornando rojos, indicando el momento preciso para retirarlos del fuego y proceder a licuarlos durante unos 5 minutos aproximadamente. Esto va a depender de qué tan blandos estén los tomates para ese momento.\n\n![](https://steemitimages.com/DQmcpnrU2WGqCnA33ci8y7qQpVpSZyKraCZqf5oTvo5o1T9/image.png)\n*Los tomates tenderán a verse de color naranja, pero a medida que se reduce la preparación, se van tornando rojos.*\n\nA continuación se pasa la mezcla que está en la licuadora a través del colador a la olla para separar las semillas y la piel de los tomates. En el caso de las semillas, es muy conveniente evitar el consumo de las mismas para la salud. \n\n![](https://steemitimages.com/DQmZzbfXVGrmrw77UBhNFVZyjYLURo5GHekirD17ck4V76Z/image.png)\n*Extracción de semillas y piel de los tomates.*\n\nSe lleva a fuego alto la mezcla que se obtuvo y se deja hasta que espese y tome un color más oscuro. El espesor de la salsa va a depender del gusto deseado, ya que es en ese momento cuando se agrega la cucharada rasa de sal y de vinagre a la preparación.\n\nLa mezcla se puede dejar a fuego bajo mientras se preparan los frascos en donde se almacenará la salsa para que esta no pierda calor, y se evite cualquier tipo de contaminación.\n\n## Esterilización de los frascos \n\nPara preparar los frascos, estos deben ser lavados muy bien con sus tapas. Luego, se colocan en una olla grande con agua que los cubra y se dejan hervir durante un mínimo de 10 minutos. Así, se garantiza la eliminación de cualquier microorganismo. \n\n![](https://steemitimages.com/DQmVykzaf7a8yCG2xwP8zjDn68U9pTU7sWSH6WNQeEqxBos/image.png)\n*Al terminar la salsa, deben estar listos los frascos esterilizados*\n\nPasado este tiempo, se sacan los frascos y las tapas de la olla con una pinza cuidadosamente, evitando quemaduras con el agua o el vapor de la misma. No es necesario secarlos porque están tan calientes que se secan solos, y es en ese momento cuando ya están listos para ser usados en nuestra receta. \n\nLa mezcla de los tomates se retira del fuego y se vierte en los frascos esterilizados, casi hasta llenarlos. Se completa el contenido de cada frasco con aceite vegetal o de oliva y se cierran tomando el frasco con la toalla y apretando bien la tapa, asegurándose de que la tapa no quede con aire. \n\n![](https://steemitimages.com/DQmUdyp1pZh2MY2uuz9ciMkVmmLw7jKq4AQXv8JzYoy1d9P/image.png)\n*Últimos pasos de la receta.* \n\nSe recomienda dejarlos enfriar y colocarles una etiqueta con la fecha de elaboración para luego almacenarlos en un lugar fresco. \n\nUna vez abierto un frasco, este debe ser almacenado en la nevera. \n\n## Recomendaciones \n\n- Recuerda ser cuidadoso con el calor de la mezcla y los frascos.\n- No exceder el uso de la sal. \n- Asegura que todos los utensilios de cocina utilizados estén limpios. \n- Si tienes dudas de dejar la salsa a temperatura ambiente, puedes colocarla en la nevera, luego de que se enfría.\n- Cuando los tomates están algo ácidos, se puede agregar un poco de azúcar a la mezcla para disminuir ese sabor. Esto mejora el color rojo de la salsa.\n- Si te sientes cómodo, antes de terminar la salsa, puedes condimentarla con el sabor de tu preferencia (ajo, cebolla, orégano, carne, queso, entre otros.).\n- Puedes aprovechar la temporada de tomates para preparar esta receta y ahorrar dinero en los tiempos en los que el tomate se hace más costoso (invierno o período de lluvias).\n- Si tienes los frascos listos antes de hacer la salsa, los puedes meter en el horno a fuego bajo (37 °C aproximadamente), y así se mantendrán calientes y secos. Listos para ser usados.\n\nSi tienes cualquier duda o sugerencia con respecto a esta receta, puedes dejar un comentario. \n\nSon bienvenidos todos sus aportes.",
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      "author": "mjmp38",
      "body": "Hola @anaaguilar. Gracias por tu comentario. La salsa tiene una duración aproximada de dos meses por la forma de envasado. Si se desea que dure más tiempo, de 10 a 12 meses, debe esterilizarse por 40 minutos una vez envasada. Esto se recomienda cuando se preparan grandes cantidades de tomate.",
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      "body": "@@ -129,8 +129,20 @@\n  tiene??\n+ @anaaguilar\n",
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      "body": "Hola @mjmp38... se ve interesante  y factible por la cantidad de ingredientes. Quisiera saber que tiempo de duración mas o menos tiene??",
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      "body": "En esta oportunidad les presento una receta fácil, natural y saludable de salsa de tomate casera que podrá ser utilizada con cualquier tipo de pasta o pizza. Es realmente útil para preparar comidas rápidas al llegar a casa, y se puede conservar tanto dentro como fuera de la nevera.   \n\n## Ingredientes\n- 3 kilogramos de tomates maduros.\n- 1 cucharada de vinagre.\n- 1 cucharada de sal.\n- Aceite.\n\n![](https://steemitimages.com/DQmPcLosFpE4mfzpLxemyz42iu6vEjkBQn8J13pSbisNNFS/image.png)\n*Ingredientes a utilizar: tomates maduros, sal, aceite, vinagre y agua.*\n\n## Materiales necesarios \n- Colador.\n- Frascos de vidrio con tapa.\n- Licuadora.\n- Olla grande.\n- Pinza de metal o plástico. \n- Toalla limpia y seca.\n\n## Procedimiento para la salsa\n\nLo primero y más importante será lavar bien los tomates para eliminar cualquier resto de tierra o suciedad que puedan tener. Luego de esto, se secan los mismos con una toalla.  \n\nEl siguiente paso será agregar los tomates a la olla grande para luego cubrirlos con agua potable a temperatura ambiente. Se colocan a fuego alto durante aproximadamente 2 horas, o hasta que los tomates se reduzcan a la mitad. Al principio, los tomates tenderán a verse de color naranja, pero a medida que se reduce la preparación, se van tornando rojos, indicando el momento preciso para retirarlos del fuego y proceder a licuarlos durante unos 5 minutos aproximadamente. Esto va a depender de qué tan blandos estén los tomates para ese momento.\n\n![](https://steemitimages.com/DQmcpnrU2WGqCnA33ci8y7qQpVpSZyKraCZqf5oTvo5o1T9/image.png)\n*Los tomates tenderán a verse de color naranja, pero a medida que se reduce la preparación, se van tornando rojos.*\n\nA continuación se pasa la mezcla que está en la licuadora a través del colador a la olla para separar las semillas y la piel de los tomates. En el caso de las semillas, es muy conveniente evitar el consumo de las mismas para la salud. \n\n![](https://steemitimages.com/DQmZzbfXVGrmrw77UBhNFVZyjYLURo5GHekirD17ck4V76Z/image.png)\n*Extracción de semillas y piel de los tomates.*\n\nSe lleva a fuego alto la mezcla que se obtuvo y se deja hasta que espese y tome un color más oscuro. El espesor de la salsa va a depender del gusto deseado, ya que es en ese momento cuando se agrega la cucharada rasa de sal y de vinagre a la preparación.\n\nLa mezcla se puede dejar a fuego bajo mientras se preparan los frascos en donde se almacenará la salsa para que esta no pierda calor, y se evite cualquier tipo de contaminación.\n\n## Esterilización de los frascos \n\nPara preparar los frascos, estos deben ser lavados muy bien con sus tapas. Luego, se colocan en una olla grande con agua que los cubra y se dejan hervir durante un mínimo de 10 minutos. Así, se garantiza la eliminación de cualquier microorganismo. \n\n![](https://steemitimages.com/DQmVykzaf7a8yCG2xwP8zjDn68U9pTU7sWSH6WNQeEqxBos/image.png)\n*Al terminar la salsa, deben estar listos los frascos esterilizados*\n\nPasado este tiempo, se sacan los frascos y las tapas de la olla con una pinza cuidadosamente, evitando quemaduras con el agua o el vapor de la misma. No es necesario secarlos porque están tan calientes que se secan solos, y es en ese momento cuando ya están listos para ser usados en nuestra receta. \n\nLa mezcla de los tomates se retira del fuego y se vierte en los frascos esterilizados, casi hasta llenarlos. Se completa el contenido de cada frasco con aceite vegetal o de oliva y se cierran tomando el frasco con la toalla y apretando bien la tapa, asegurándose de que la tapa no quede con aire. \n\n![](https://steemitimages.com/DQmUdyp1pZh2MY2uuz9ciMkVmmLw7jKq4AQXv8JzYoy1d9P/image.png)\n*Últimos pasos de la receta.* \n\nSe recomienda dejarlos enfriar y colocarles una etiqueta con la fecha de elaboración para luego almacenarlos en un lugar fresco. \n\nUna vez abierto un frasco, este debe ser almacenado en la nevera. \n\n## Recomendaciones \n\n- Recuerda ser cuidadoso con el calor de la mezcla y los frascos.\n- No exceder el uso de la sal. \n- Asegura que todos los utensilios de cocina utilizados estén limpios. \n- Si tienes dudas de dejar la salsa a temperatura ambiente, puedes colocarla en la nevera, luego de que se enfría.\n- Cuando los tomates están algo ácidos, se puede agregar un poco de azúcar a la mezcla para disminuir ese sabor. Esto mejora el color rojo de la salsa.\n- Si te sientes cómodo, antes de terminar la salsa, puedes condimentarla con el sabor de tu preferencia (ajo, cebolla, orégano, carne, queso, entre otros.).\n- Puedes aprovechar la temporada de tomates para preparar esta receta y ahorrar dinero en los tiempos en los que el tomate se hace más costoso (invierno o período de lluvias).\n- Si tienes los frascos listos antes de hacer la salsa, los puedes meter en el horno a fuego bajo (37 °C aproximadamente), y así se mantendrán calientes y secos. Listos para ser usados.\n\nSi tienes cualquier duda o sugerencia con respecto a esta receta, puedes dejar un comentario. \n\nSon bienvenidos todos sus aportes.",
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