Tomato Puree
My mum stocked up our freezer with tomato puree when tomatoes were plentiful in the garden. She used this to make soups, pasta sauce and stews. The flavour is amazing when you make it yourself - fresher and more intense tasting compared to the purée or passata you buy in jars.
Condiment, Vegan, Vegetables, Vegetarian
Ingredients
- Lots of tomatoes!,
Instructions
- Chop roughly into quarters and put into a large pot. I usually don't core them as this blends up well once cooked.
- Place onto the stove and cook on medium heat for 30 minutes, stirring every 5 minutes to ensure all tomatoes get cooked through.
- Turn down to low heat and cook for a further 1.5 hours until liquid reduces. Make sure you stir tomatoes every 20-30 minutes.
- Use a stick blender, whiz all tomatoes up until a fine and well blended consistency.
Notes
This freezes well. Let the purée cool completely and transfer into large ziplock bags. Squeeze out all the air before sealing. I normally double bag these in case the seal on the bag fails.