Tomato Puree

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September 20, 2013 by dgarnett2013

Tomato Puree: Rory O’Connell


Great to make in late August/ September when there is a glut of tomatoes. Freezes well. Use in stews, soups & sauces. The basic puree can be reduced to thicken to make tomato paste.

  • 900g very ripe tomatoes – buy the ripest vine tomatoes you can find.
  • I small onion, chopped
  • 1 tsp sugar
  • good pinch of salt and a few twists of black pepper

Cut the tomatoes into quarters, put into a stainless steel saucepan with the onion, salt, freshly ground pepper and sugar.

Cook, covered, on a gentle heat until the tomatoes are soft. Stir every now and then. No water needed. There will be a film of water on top.

Pass through the fine blade of a mouli-legume or nylon sieve. It is easier to do this when hot.

Allow to cool, then refrigerate or freeze.

Made at the very end of summer, when some of the repeat roses reappeared.


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