PRESERVED TOMATO PURéE
A little work in prime tomato season will help carry bright summer flavors into the cold of January, giving you a base for pasta sauces, gumbo, enchiladas, shakshuka, bouillabaisse - a world of possibility. It's an afternoon of chopping, puréeing, simmering and canning, the heat of the day reminding you that the cooler nights, spicy pasta all'arrabbiatas and warming chana masalas are just around the corner. You'll need three quart-sized jars (32 ounces each) or six pint-sized ones (16 ounces each).
Provided by Cathy Barrow
Time 3h
Yield 3 quart-sized jars or 6 pint-sized jars
Number Of Ingredients 3
Steps:
- Peel, core and roughly chop tomatoes. Put in a large nonreactive pot, cover and simmer 10 minutes. Purée through medium disc of a food mill to remove skins and most seeds.
- Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill with water and bring to a boil. Add quart or pint jars and boil 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
- Place canning rings in small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
- Bring purée to a boil, then down to a sturdy simmer and cook to reduce by one third, about 30 minutes. Ladle hot purée into warm jars, leaving a little more than 1/2 inch head space to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space.
- Into every quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric acid. For pints, use one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1 teaspoon to each quart or 1/2 teaspoon to each pint jar.
- Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into pot of boiling water. Return to a full boil and process for 45 minutes for quarts or 35 minutes for pints. If there are mixed sizes, process for the longer time. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal.
- Once cool, test the seals by removing rings and lifting jars by their flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within one week or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 3 grams
PRESERVED ROASTED TOMATO PURéE
Preserving a glut of tomatoes at the end of summer is a smart (though messy) move for cooks who want those bright flavors in the depths of January. Roasting the tomatoes before puréeing them adds depth and a subtle smoky flavor - a welcome addition to soups and sauces. Use any kind of tomatoes you like, as long as they are ripe; Brandywines and what are often called Rutgers varieties (Reds, Jersey Reds and Ramapos) work well, as do paste or Roma tomatoes. You'll need four pint-sized jars (16 ounces each) for purée storage.
Provided by Cathy Barrow
Time 3h
Yield 4 pint-sized jars
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees. Core and halve tomatoes and scoop out seeds and gel. Pile tomatoes into a large roasting pan, or on 2 sheet pans, cut side up. Do not add oil.
- Roast tomatoes for 2 hours. Thoroughly purée tomatoes using a blender or immersion blender. It should be smooth and velvety, with no pieces.
- Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill pot with water and bring to a boil. Add pint jars and boil for 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled.
- In a nonreactive pan, bring purée to a brisk boil for 5 minutes. Ladle hot tomato purée into warm jars leaving 1/2 inch head space, plus room to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space.
- Into every pint jar, add one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1/2 teaspoon to each pint jar.
- Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into boiling water. Return to a full boil and process for 35 minutes. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal. Once cool, test seals by removing rings and lifting jars by flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within three days or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 20 grams
PRESERVED TOMATOES WITH LEMON THYME
Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
- Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
- Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
- Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.
GARLIC ROASTED TOMATO SPREAD
These slow-roasted tomatoes make a tasty addition to any sandwich, or a simple appetizer when spread on crostini.
Provided by Allrecipes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
- Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
- Transfer tomato mixture to a blender or food processor; puree until smooth.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 5.5 g, Fat 13.8 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 296.8 mg, Sugar 3.5 g
OVEN-ROASTED TOMATO PASTE OR PUREE
Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.
Provided by evelynathens
Categories Sauces
Time 3h10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
- Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
- Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
- When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
- I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
- This freezes well, too.
Nutrition Facts : Calories 116.7, Fat 6.1, SaturatedFat 0.9, Sodium 18.7, Carbohydrate 15, Fiber 4.4, Sugar 9.6, Protein 3.4
PRESERVED ROASTED TOMATO PURÉE
Yield 4 pts
Number Of Ingredients 3
Steps:
- 1.Heat oven to 325 degrees. Core and halve tomatoes and scoop out seeds and gel. Pile tomatoes into a large roasting pan, or on 2 sheet pans, cut side up. Do not add oil. 2. Roast tomatoes for 2 hours. Thoroughly purée tomatoes using a blender or immersion blender. It should be smooth and velvety, with no pieces. 3. Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill pot with water and bring to a boil. Add pint jars and boil for 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine. 4. Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled. 5. In a nonreactive pan, bring purée to a brisk boil for 5 minutes. Ladle hot tomato purée into warm jars leaving 1/2 inch head space, plus room to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space. 6. Into every pint jar, add one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1/2 teaspoon to each pint jar. 7. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into boiling water. Return to a full boil and process for 35 minutes. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal. Once cool, test seals by removing rings and lifting jars by flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within three days or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
More about "preserved roasted tomato purÉe recipes"
NIGEL SLATER’S PRESERVED TOMATOES RECIPES | FOOD | THE …
From theguardian.com
FIRE ROASTED TOMATOES RECIPE - SUPER EASY TO MAKE …
From oldworldgardenfarms.com
SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL
From heartbeetkitchen.com
PRESERVING ROASTED TOMATOES - RECIPE! - LIVE. LOVE.
From genabell.com
OLD FASHIONED TOMATO PRESERVES ARE DELICIOUS AND …
From thatrecipe.com
HOW TO MAKE TOMATO PUREE, HOW TO PRESERVE …
From vegetarian-cooking-recipes-tips.com
PRESERVED OVEN ROASTED TOMATOES - A CANADIAN FOODIE
From acanadianfoodie.com
OVEN ROASTED PRESERVED HEIRLOOM TOMATOES - A …
From acanadianfoodie.com
HOW TO PRESERVE TOMATOES TO ENJOY ALL YEAR - THE SPRUCE …
From thespruceeats.com
HOW TO MAKE TOMATO PURéE/PASTE AND STORE IT - ALPHAFOODIE
From alphafoodie.com
TOMATO PURéE RECIPE WITH STEP-BY-STEP PHOTOS - ANN GREEN
From greenann.com
PRESERVE TOMATOES THE EASY WAY - WSJ
From wsj.com
HOW TO MAKE AND FREEZE TOMATO PUREE - A LIFE WELL PLANTED
From alifewellplanted.com
PRESERVED TOMATO PURéE RECIPE | RECIPE | TOMATO PUREE RECIPE, …
From pinterest.com
PRESERVED ROASTED TOMATO PURéE RECIPE | RECIPE | ROASTED …
From pinterest.co.uk
ROASTED TOMATOES PRESERVED IN EXTRA VIRGIN OLIVE OIL | ITALIAN RECIPES
From nudoadopt.com
PRESERVING ROASTED TOMATOES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 RECIPES TO PRESERVE SUMMER’S BEST TOMATOES - KITCHN
From thekitchn.com
TOMATO PURéE, OR, AS WE CALL IT, THE PRESERVE - JULS' KITCHEN
From en.julskitchen.com
ROASTED AND PRESERVED TOMATOES - JESS IN THE KITCHEN
From jessinthekitchen.com
PRESERVING THE SEASON: MAKE OVEN-ROASTED TOMATOES! - KITCHN
From thekitchn.com
RECIPES THAT USE TOMATO PUREE - THERESCIPES.INFO
From therecipes.info
26 WAYS TO PRESERVE A BOUNTY OF TOMATOES - RURAL SPROUT
From ruralsprout.com
PRESERVED ROAST TOMATOES RECIPE : SBS FOOD
From sbs.com.au
PRESERVED TOMATO PURéE RECIPE - FOOD NEWS
From foodnewsnews.com
PRESERVED ROASTED TOMATO PURéE RECIPE | RECIPE | ROASTED …
From pinterest.co.uk
HOW TO MAKE TOMATO PURéE AT HOME | ALLRECIPES
From allrecipes.com
HOW TO PRESERVE & STORE TOMATO PUREE - WITHOUT PRESERVATIVES
From vegetariantastebuds.com
SLOW-ROASTED CHERRY TOMATOES FOR PRESERVING - LAST INGREDIENT
From lastingredient.com
29 PRESERVE 2020 IDEAS | TOMATO RECIPES, CANNING RECIPES, …
From pinterest.ca
PRESERVED TOMATOES IN OLIVE OIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE TOMATO PUREE: AN EASY GUIDE - WHOLEFULLY
From wholefully.com
PRESERVED ROASTED TOMATO PURéE RECIPE | RECIPE | ROASTED …
From pinterest.ca
ROASTED RED PEPPER TOMATO - THERESCIPES.INFO
From therecipes.info
ROASTED TOMATO & PRESERVED LEMON SAUCE RECIPE - EATINGWELL
From eatingwell.com
PASSATA DI POMODORO. TOMATO SEASON'S PRESERVED TOMATO PUREE.
From thenourishedcaveman.com
HOW TO PRESERVE TOMATO AND PEPPER PUREE WITHOUT REFRIGERATION
From dobbyssignature.com
SIMPLE ROASTED TOMATOES FREEZER RECIPE | HOMEMADE & YUMMY
From homemadeandyummy.com
PRESERVED LEMON PUREE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
PRESERVED ROASTED TOMATO PURéE - DINING AND COOKING
From diningandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love