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
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Thomyafg F
[email protected]This puree is a great way to add some extra flavor to your favorite dishes. I love using it in pasta dishes, soups, and stews.
Nkwane Maboke
[email protected]I've been looking for a good roasted tomato puree recipe for ages, and this one is perfect. It's so easy to make and it tastes amazing.
Prasant Shreemal
[email protected]This puree is a great way to preserve your garden tomatoes. It's also a great way to have some delicious tomato flavor on hand all year long.
Miguel Hernandez
[email protected]I love that this recipe is so easy to make. I just roasted some tomatoes in the oven and then blended them up. It's so simple, but it's so delicious.
Pat Versluis
[email protected]This puree is a great way to add some extra nutrients to your meals. Tomatoes are packed with vitamins and minerals, so this puree is a great way to get your daily dose.
aliza alz
[email protected]I'm not a huge fan of tomatoes, but I actually really enjoyed this puree. It's not too acidic and it has a really nice, roasted flavor.
Lacee Phinney
[email protected]This puree is so versatile. I've used it in everything from pasta sauce to pizza sauce to soup. It's always delicious.
Ahmad Alasa'ad
[email protected]I love the smoky flavor that the roasted tomatoes give to this puree. It's perfect for adding depth of flavor to soups and stews.
Norbert Zsolt Szabo
[email protected]This puree is a great way to use up all those extra tomatoes from the garden. It's also a great way to add some extra flavor to your favorite dishes.
Alan Baisiev
[email protected]This is the best roasted tomato puree I've ever had. It's so easy to make and it's packed with flavor. I love using it in pasta dishes, soups, and stews.
Bludoh Richard
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The roasted tomatoes give the puree a really deep, rich flavor. I've been using it in all sorts of dishes, and it's always delicious.
Bi nam Badshah
[email protected]This puree is amazing! It's so easy to make and it tastes like summer in a jar. I've been using it to make pasta sauce, pizza sauce, and even just as a spread on sandwiches.
CHARLOTTE SPIRES
[email protected]I've made this roasted tomato puree a few times now, and it's always a hit. It's so versatile and flavorful. I love that I can use it in so many different dishes.
Shumete Damte
[email protected]This roasted tomato puree is a lifesaver! I'm always looking for ways to preserve my garden tomatoes, and this recipe is perfect. It's so easy to make, and the results are delicious. I love using it in pasta dishes, soups, and stews.