Put all the tomatoes, and their juice,
into a stainless steel or enamel saucepan. Bring to the boil,
lower the heat, cover and cook gently for 20 minutes. Cool
slightly, then blend in a food processor. Pass back into the
saucepan through a nylon sieve to remove the seeds. Bring the
purée to the boil, then let it bubble gently for 1¼ - 1½ hours,
stirring frequently, until it becomes so thick that it remains in two
halves when a wooden spoon is drawn through the center. When the
purée is cold, turn it into a clean jar and cover with an acid-proof
lid. Store in the refrigerator for up to 4 weeks.
Alternatively, spoon into ice-cube trays and freeze. Turn out
the cubes and pack them in plastic containers or polythene bags to
keep frozen for up to 12 months.
Note: Use the purée
to improve the flavor and color of sauces, soups and stews. Make
several batches during the summer when tomatoes are cheap. When
plum tomatoes from Italy are available, or other fresh tomatoes have
good flavor and color, use them instead of the tinned tomatoes.
Nutrient Value Per Level Tablespoon:
155 total calories