Tomato Pulp Recipe Fresh Tomato Pulp Tomato Pulp At Home

TOMATO PUREE

Steps:

• Gather the ingredients.
• Starting with clean, dry tomatoes, halve smaller tomatoes and roughly chop larger tomatoes. The tomatoes are going to be pureed, so they don't need to be chopped evenly; cutting allows the tomatoes to release their liquid and cook down faster.
• Put all the tomatoes in a pot.
• Over medium-high heat, bring them to a boil. As the temperature in the pot increases, the tomatoes will release some of their liquid, providing their own liquid in which to cook. Reduce the heat to maintain a steady and active simmer (gentle small bubbles should pop up here and there). Cook, stirring frequently until the tomatoes start to break down, for 10 to 15 minutes.
• Let the mixture cool for at least 5 minutes. Run the tomato mixture through a food mill or whirl quickly in a blender or food processor.
• Strain the puree through a fine-mesh sieve to remove the seeds and bits of skin; this also makes for a smooth puree.
• If the tomato puree is thin and looks watery, you can return the puree to the pot, bring it to a boil, and then reduce the heat to maintain a simmer. Cook until it reduces to the texture you want, stirring often. Taste it along the way-you want a nice, bright tomato flavor along with a smooth and slightly thick texture.
• Transfer the puree to sealable container(s), leaving an inch of headroom, and chill or freeze until ready to use.
• Bring a large canning kettle full of water to a boil.
• Sterilize the pint jars by boiling them for 10 minutes.
• Allow the jars to air dry.
• Soften the lids by simmering them for a few minutes.
• Put 1/4 teaspoon citric acid or 1 tablespoon lemon juice in each pint jar.
• Return the puree to the stove and bring back to a simmer.
• Fill each jar with the hot tomato puree, leaving about 1/2-inch headspace at the top of each jar.
• Set the lids on the jars and secure them with the rings.
• Lower the jars into the canning kettle and boil for 40 minutes. The jars should be covered by at least 1-inch of water.
• Remove the jars and let cool.

TOMATO PUREE

Steps:

• Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.
• Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
• Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.
• Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.