Eating Wells Fresh Tomato Puree Recipes
HOMEMADE TOMATO PUREE
Tomato puree is the base of so many wonderful recipes. When you have an overabundance of tomatoes in your garden, this recipe will provide you with a supply of silky smooth tomato puree for your freezer. This makes about 2 pint jars, but can easily be halved or doubled.
Provided by France C
Time 1h
Yield 8
Number Of Ingredients 2
Steps:
- Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
- Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
- Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
- Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.
Nutrition Facts : Calories 40.9 calories, Carbohydrate 8.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 156.7 mg, Sugar 6 g
EATING WELL'S AMERICAINE SAUCE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce uses components from other Eating Well recipes I have posted separately. This is excellent on seafood.
Provided by Sheynath
Categories Lactose Free
Time 40m
Yield 1 1/4 cups, 5 serving(s)
Number Of Ingredients 15
Steps:
- Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
- Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
- Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
- Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
- Remove from heat and add remaining ingredients.
Nutrition Facts : Calories 45, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 90.1, Carbohydrate 5.9, Fiber 0.4, Sugar 0.9, Protein 1.2
EATING WELL'S FRESH TOMATO PUREE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
Provided by Sheynath
Categories Vegetable
Time 2h20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 4
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
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