Tomato Puree
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 122
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 26
- Dietary Fiber
- 8
- Sugar
- 18
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 34
- Total: 40 min
- Active: 10 min
Ingredients
3 pounds ripe plum tomatoes, chopped
Directions
- Put the tomatoes in a large pot and bring to a boil over medium-high heat. Reduce to a simmer and continue to cook until the tomatoes have broken down and the juices have thickened and are almost dry in the pot, 15 to 20 minutes.
- Let cool slightly, then puree in a food processor or blender. Strain through a sieve, pushing down on the solids. The strained puree should be thick enough to fall slowly from a spoon and have a concentrated tomato flavor. Keep in mind that the puree will continue to thicken as it cools. If it's too watery, simmer the puree again until it reaches the desired thickness.
- Let cool, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooled puree in measured portions or can it in jars.