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
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Hafiz Afzal
[email protected]This tomato puree is a great way to add a burst of flavor to any dish.
Glenn Judd
[email protected]I'm so glad I found this recipe. It's a great way to preserve my tomatoes, and it's so easy to make.
Anais Deleon
[email protected]This tomato puree is a great way to use up extra tomatoes from the garden.
Shanon triyo
[email protected]I love the convenience of having homemade tomato puree on hand. It's so much better than store-bought, and it's so easy to make.
Krystal Kerstetter
[email protected]This tomato puree is a great way to add a burst of flavor to any dish.
Lucy Winter
[email protected]I'm so glad I found this recipe. It's a great way to preserve my tomatoes, and it's so easy to make.
Davie Donley
[email protected]I love the flavor of this tomato puree. It's so rich and flavorful, and it really adds a lot of depth to my dishes.
Eniish wiil somaliyed
[email protected]This tomato puree is a staple in my kitchen. I use it in everything from pasta sauces to soups to stews.
Md Shame
[email protected]I'm so happy I found this recipe. It's a great way to use up extra tomatoes and it's so easy to make.
JAMSHED HOSSEN RAKIB
[email protected]I used this tomato puree to make a soup and it was amazing! The soup was so rich and flavorful, and the tomatoes really made it shine.
Talhw Hutt
[email protected]This tomato puree is so good, I could eat it straight out of the jar!
noconsent noconsent
[email protected]I've never made tomato puree before, but this recipe made it so easy. I'm definitely going to be making it again.
Brian Bell
[email protected]I love the fact that this recipe uses fresh tomatoes. It makes the puree so much more flavorful.
Adnaanibrahim Sahid
[email protected]This tomato puree is a great addition to my pantry. It's so versatile and I can use it in so many different dishes.
Cameron red
[email protected]I'm so glad I found this recipe. I've been looking for a good way to preserve my tomatoes, and this is it.
Funny Gaming
[email protected]I used this tomato puree to make a pasta sauce and it was delicious! The sauce was rich and flavorful, and the tomatoes really shone through.
Shanna Emerson
[email protected]I followed the recipe exactly and the tomato puree turned out perfectly. It's thick and flavorful, and it has a beautiful red color.
Nadeem Anjum
[email protected]This recipe is a great way to use up extra tomatoes from the garden.
tg Gamerz
[email protected]I love the convenience of having homemade tomato puree on hand. It's so much better than store-bought, and it's so easy to make.
Robert Ybarra
[email protected]This preserved tomato puree is a lifesaver! I always have a jar on hand for quick and easy pasta sauces, soups, and stews. It's also great for adding a burst of flavor to grilled meats and vegetables.