Tomato Purée Or As We Call It The Preserve Recipes

TOMATO PURéE, OR, AS WE CALL IT, THE PRESERVE

Steps:

• Bring a large pot of water to the boil on high heath.
• Throw into the pot the San Marzano tomatoes previously washed (you can do this in more batches, according to the quantity of the tomatoes and to the size of the pot you chose).
• Let the water resume the boil and after 2 - 3 minutes remove the tomatoes and put them in a clean large cotton cloth.
• Prick the tomatoes with a fork and then close the cloth to form a bag, as pictured above.
• Hang the bag so that it can drain all the water, squeezing it often with your hands.
• After about 2 to 3 hours, when the tomatoes have lost all the water, pass them through a vegetable mill using the finest sieve.
• Collect the tomato purée in a bowl, then pour it into sterilized bottles or jars, adding a few leaves of basil.

HOMEMADE TOMATO PUREE

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.