Tomato Purée Recipe

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Tomato Purée Recipe

Ingredients:  Makes 28 tablespoons (¾ pint/425 ml)

1½ lb (680 g) ripe tomatoes, chopped

1¾ lb (800 g) tinned tomatoes

 

Method:

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

 

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