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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Md Abdus Samad
[email protected]I love the smoky flavor that the roasting gives the tomatoes. This puree is perfect for pasta sauces, soups, and stews.
Joe Wwilson
[email protected]This is my go-to recipe for roasted tomato puree. It's so easy to make and it always turns out perfect.
Dylan Charles
[email protected]I made this puree last weekend and it was a huge success. I used it to make a pizza sauce and it was the best pizza I've ever had.
Prince Jibon
[email protected]This is a great recipe for a quick and easy weeknight meal. The puree is flavorful and versatile. I used it to make a simple pasta sauce, and it was delicious.
Ahmed Ragab
[email protected]I love this recipe! It's so easy to make and the puree is delicious. I've used it in a variety of dishes and it always adds a wonderful flavor.
Kyakuwa Micheal
[email protected]This is the best roasted tomato puree I've ever had. I will definitely be making it again.
Farah Akram
[email protected]I've tried other recipes for roasted tomato puree, but this one is my favorite. It's so easy to make and the results are always delicious.
Deborah Ojodale
[email protected]This is a great way to use up extra tomatoes from the garden. I always have a jar of this puree on hand.
Malik Fadi
[email protected]I love the smoky flavor that the roasting gives the tomatoes. This puree is perfect for pasta sauces, soups, and stews.
Katia AlMadanat
[email protected]This is my go-to recipe for roasted tomato puree. It's so easy to make and it always turns out perfect.
Talk Andgo
[email protected]I made this puree last weekend and it was a huge success. I used it to make a pizza sauce and it was the best pizza I've ever had.
Shravan Ramm
[email protected]This is a great recipe for a quick and easy weeknight meal. The puree is flavorful and versatile. I used it to make a simple pasta sauce, and it was delicious.
Bi Bunni
[email protected]I've been making this roasted tomato puree for years, and it's always a hit. It's the perfect way to use up extra tomatoes from the garden. I love the smoky flavor that the roasting gives the tomatoes.
shadowed nightmarez
[email protected]This was my first time making roasted tomato puree, and it turned out great! The instructions were easy to follow and the puree was delicious. I can't wait to use it in my favorite recipes.
Khezar
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've used this puree in a variety of dishes, from pasta sauces to soups to stews. It always adds a wonderful flavor.
Azan Subhan
[email protected]This roasted tomato pure was a hit! The tomatoes were perfectly roasted, and the puree had a rich, smoky flavor. I used it to make a delicious pasta sauce, and it was the perfect addition to my homemade pizza.