📝 About This Recipe
Deep in the heart of Sicily, 'u strattu' is more than a condiment; it is the soul of the kitchen, capturing the fierce Mediterranean sun in a concentrated, umami-rich paste. This traditional method involves milling vine-ripened tomatoes and drying the pulp on wooden boards under the summer sun until it transforms into a dark, mahogany treasure. The result is an incredibly potent essence that adds unparalleled depth, sweetness, and a savory 'funk' to stews, sauces, and braises.
🥗 Ingredients
The Tomato Base
- 25 pounds San Marzano or Roma Tomatoes (must be very ripe, heavy, and deep red)
- 1/2 cup Coarse Sea Salt (Trapani sea salt is traditional)
Aromatics & Finishing
- 2 cups Extra Virgin Olive Oil (robust, high-quality Sicilian oil preferred)
- 6-8 pieces Fresh Bay Leaves (for layering in the jars)
- 1 tablespoon Dried Oregano (optional, for a subtle herbal note)
- 1 teaspoon Black Peppercorns (whole)
👨🍳 Instructions
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1
Wash the tomatoes thoroughly in cold water and remove any stems. Slice them in half lengthwise and place them in a very large, heavy-bottomed stockpot.
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2
Cook the tomatoes over medium heat, stirring occasionally with a wooden spoon. Do not add water; the tomatoes will release their own juices. Simmer for 30-40 minutes until they have completely broken down into a watery pulp.
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3
Pass the cooked tomatoes through a food mill fitted with the finest disk. This step is crucial as it removes all seeds and skins, leaving only the smooth, vibrant pulp. Discard the solids.
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4
Stir the coarse sea salt into the warm tomato purée. The salt acts as both a seasoning and a preservative during the drying process.
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5
Prepare your drying surfaces. Traditionally, large wooden boards (maiadduzza) are used, but large, shallow ceramic platters or stainless steel baking sheets also work well. Pour the purée onto the platters to a thickness of about 1/2 inch.
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6
Place the platters outside in a spot that receives direct, intense sunlight for at least 8 hours a day. Cover the platters with fine cheesecloth or a mesh screen to protect from insects while allowing airflow.
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7
Every 3-4 hours, use a flat spatula to scrape and turn the paste, spreading it back out. This ensures even drying and prevents a crust from forming on top while the bottom remains wet.
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8
Bring the platters inside every evening before sunset to avoid the evening dew rehydrating the paste. Put them back out as soon as the sun is high the next morning.
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9
Repeat this process for 3 to 5 days. You will notice the color darkening from bright red to a deep, brick-maroon, and the texture thickening from a liquid to a stiff, clay-like dough.
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10
Once the paste is thick enough to hold its shape and has lost about 80-90% of its original volume, gather it into a large ball. Knead it slightly with hands lightly oiled with olive oil.
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11
Sterilize small glass jars. Pack the dense paste into the jars, pressing down firmly to remove any air pockets.
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12
Top each jar with a fresh bay leaf and pour a generous layer of extra virgin olive oil over the surface until the paste is completely submerged. Seal tightly and store in a cool, dark place or the refrigerator.
💡 Chef's Tips
Choose a week with a forecast of 90°F (32°C) or higher and low humidity for the best results. If you don't have a reliable outdoor space, you can use an oven on the lowest possible setting (120-140°F) with the door propped open, though the flavor will lack the 'solar' complexity. Never skip the salt; it is essential for safety during the long drying period. Always use a clean, dry spoon when scooping paste from the jar to prevent mold growth. If the oil level drops in the jar after use, top it back up to keep the paste protected from air.
🍽️ Serving Suggestions
Stir a tablespoon into a classic Ragù alla Bolognese to add incredible depth and body. Dissolve a small amount in warm water to create a quick, intense base for Poached Fish or Zuppa di Pesce. Spread a thin layer on toasted crostini topped with fresh ricotta and a drizzle of honey. Whisk into a vinaigrette for a sun-drenched tomato salad dressing. Add to a base of sautéed onions and garlic when starting a Minestrone soup.