Best Eating Wells Fresh Tomato Puree Recipes

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EATING WELL'S FRESH TOMATO PUREE



Eating Well's Fresh Tomato Puree image

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.

Provided by Sheynath

Categories     Vegetable

Time 2h20m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 4

5 lbs plum tomatoes
12 garlic cloves, peeled and smashed
1/2 cup olive oil
salt and pepper

Steps:

  • Core tomatoes and chop into 1 into pieces.
  • Combine tomatoes, garlic and oil into a 5 quart non-aluminum saucepot. Simmer, uncovered, over low heat for about an hour, or until tomatoes and garlic and soft. Stir occasionally to prevent sticking.
  • Pass the mixture through a food mill or sieve. Discard the pulp and return the puree to the saucepan.
  • Simmer, uncovered, for 1 - 1 1/2 hours, stirring often, until the mixture is thick. Time depends on moisture content of tomatoes.
  • Season to taste with salt and pepper.
  • Keeps in the refrigerator for up to a week, freezes for up to 2 months.

Nutrition Facts : Calories 177.1, Fat 14.1, SaturatedFat 2, Sodium 15.2, Carbohydrate 12.6, Fiber 3.5, Sugar 7.5, Protein 2.8

EATING WELL'S AMERICAINE SAUCE



Eating Well's Americaine Sauce image

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce uses components from other Eating Well recipes I have posted separately. This is excellent on seafood.

Provided by Sheynath

Categories     Lactose Free

Time 40m

Yield 1 1/4 cups, 5 serving(s)

Number Of Ingredients 15

4 cups shrimp shells
1/3 cup cognac
1/2 cup white wine
1/3 cup eating well's rich fish stock
6 garlic cloves, finely minced
4 shallots, thinly sliced
1/4 teaspoon dried tarragon
1/8 teaspoon cayenne pepper
1 pinch nutmeg
1 pinch ground ginger
1 pinch ground cloves
1/4 cup eating well's fresh tomato puree
2 teaspoons lemon juice
1/8 teaspoon salt
1 dash Tabasco sauce

Steps:

  • Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
  • Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
  • Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
  • Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
  • Remove from heat and add remaining ingredients.

Nutrition Facts : Calories 45, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 90.1, Carbohydrate 5.9, Fiber 0.4, Sugar 0.9, Protein 1.2

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