Double tomato concentrate

Double Concentrate is obtained from tomatoes deprived of water through an evaporation process in order to concentrate their dry residue and density, which, by law, must be within a range of 28 percent to 30 percent. At least 5 kilograms of fresh tomatoes must be used to obtain 1 kilo of Double Concentrate. And used to give color, density and flavor to any dish or to enrich recipes that require long cooking.