Weekend Cooking: Tomato Puree
Buried in Tomatoes
It’s that time of year again when the tomatoes plants are falling over with ripe tomatoes. I only grew a few plants this year but they are very productive, the best crop I’ve had in years. Yesterday I collected two huge bowls full of ripe plum and better boy tomatoes.
Since so many have ripened at one time, I decided to make puree to freeze and store for later use in sauces, soups, chili, or other recipes. I tend to cook more once the weather cools down.
Recipe: Easy Tomato Puree
- Blanch ripe tomatoes in boiling water until the skins split, about 3 or 4 minutes
- Remove using a slotted spoon and let cool (or drop in ice water for a minute.
- Cut in half and peel off the skin
- Roughly chop and blend
- In a large pot boil down to desired consistency.
The puree can be used immediately in sauce, canned or stored frozen.
Tip: If there is too much water in the puree and you don’t want to spend hours boiling it (and besides that tends to ruin the tomatoes), ladle off the top inch or so of liquid in the pot. I reserve that for later use in soups.
Tools: The Macina-Legumi
To make the puree I have a very cool hand-operated food mill called the Macina-Legumi that does a wonderful job. It’s a little more work than an electric food mill or blender, but I like the results much better. It has three different size strainers and is very versatile.
Unfortunately I don’t know where it was purchased because I received it as a gift years ago. An online buying search doesn’t bring up any results other than eBay and a few sites in Italian.
This post is linked to Weekend Cooking, hosted by Beth Fish Reads.
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