RSS
E-Mail
Print
Order reprints
Tomato purée
Makes 12 cups
• Ingredients:
Tuesday, Jul. 31, 2012
Tomato purée
tool name
close
tool goes here
CONNER SINGH VANDERBEEK - Very ripe plum tomatoes can be cooked into a puree, strained and frozen into smaller zip close bags and frozen for later use.
10 pounds very ripe plum tomatoes, cut in quarters
2 cups water
1 teaspoon salt
• Instructions:
In a large pot, heat the water over medium heat and bring to a simmer.
Mix in the tomatoes, and cook for about 15 minutes or until they start to soften and break down. Reduce heat to low, add salt and keep cooking for about 2 hours or until the volume of liquid has reduced by one-third. Remove from heat and cool. Pass the mixture through a food mill to remove the solids. Place the purée in 1 cup amounts in freezer bags, press out the air and zip shut. Label and freeze. They'll keep for at least three months.
This recipe is from "The Too Many Tomatoes Cookbook," by Brian Yarvin (The Countryman Press, $19.95).
