HOMEMADE TOMATO PUREE
Tomato puree is the base of so many wonderful recipes. When you have an overabundance of tomatoes in your garden, this recipe will provide you with a supply of silky smooth tomato puree for your freezer. This makes about 2 pint jars, but can easily be halved or doubled.
Provided by France C
Time 1h
Yield 8
Number Of Ingredients 2
Steps:
- Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
- Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
- Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
- Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.
Nutrition Facts : Calories 40.9 calories, Carbohydrate 8.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 156.7 mg, Sugar 6 g
TOMATO PUREE
Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield About 2 1/2 quarts
Number Of Ingredients 2
Steps:
- Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.
- Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
- Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.
- Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.
TOMATO PUREE
Make and share this Tomato Puree recipe from Food.com.
Provided by Steve P.
Categories Sauces
Time 1h30m
Yield 4 pints
Number Of Ingredients 4
Steps:
- SIMMER all ingredients until soft.
- Press through sieve, season with salt and pepper.
- Fill jars to within 1/2 inch of top.
- Put on cap, screw band firmly tight.
- Process in Boiling Water Bath 45 minutes.
OVEN-ROASTED TOMATO PASTE OR PUREE
Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.
Provided by evelynathens
Categories Sauces
Time 3h10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
- Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
- Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
- When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
- I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
- This freezes well, too.
Nutrition Facts : Calories 116.7, Fat 6.1, SaturatedFat 0.9, Sodium 18.7, Carbohydrate 15, Fiber 4.4, Sugar 9.6, Protein 3.4
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