Best Eating Wells Fresh Tomato Puree Recipes

Eating Well's Fresh Tomato Puree image

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

Tomato Puree image

Provided by Martha Stewart

Time 1h30m

Yield About 2 1/2 quarts

Number Of Ingredients 2

10 pounds ripe plum, vine-ripened, or Stone Ridge tomatoes, washed and cored
2 teaspoons kosher salt

Steps:

Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.
Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.
Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.