Fresh Tomato Base

Fresh Tomato Base

Tomato purée, nothing else!

In late summer, when there is an abundance of sun-ripened tomatoes, I like to prepare a large supply of my "tomato base" that I keep handy in the freezer. It is used in any recipe where canned or diced tomatoes are required.

800 mL (3 cups)
Preparation 10 min
Cooking 1 h 45 min


Ingredients

35 tomatoes, Roma type   2.5 kg
1/3 cup water   85 mL
1/2 tbsp salt   7 g

Before you start

A food mill will be very useful to purée the tomatoes as well as removing the skin and seeds.

Method

  1. Wash the tomatoes briefly, cut them in half and put them in a pot. Add the water and salt, cover, and cook for about 10-15 min until the tomatoes are softened.
  2. Pass the tomatoes through a food mill. Discard the skin and seeds, then put the purée back into the pot that was used to cook the tomatoes. Bring to a boil, then simmer over medium-low heat, uncovered, for about 1,5-2 h, until the volume has reduced to about one third of the original volume and the purée has reached the consistency of a sauce.
  3. Let the purée cool down 30 min, then transfer it to small containers. Chill in the refrigerator then freeze.

Remarks

The purée can be stored up to 1 week in the refrigerator and up to 4 months in the freezer.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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