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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Mehfooz Ur Rehman
[email protected]I'm not sure if I have all of the ingredients for this recipe. Can I substitute anything?
Stacey Michell
[email protected]This recipe looks delicious, but I don't have a lot of time to cook. Is there a quicker way to make it?
Zeeshan Zaffar
[email protected]I'm allergic to tomatoes, so I wasn't able to try this recipe. But I'm sure it's delicious.
Saqib Bhutto
[email protected]I'm not a big fan of tomatoes, but I actually enjoyed this puree. It was very flavorful and versatile.
Abby Aubrey
[email protected]I had some trouble finding some of the ingredients, but I was able to substitute them with other things I had on hand.
RAEES ARMAN
[email protected]I made a few changes to the recipe, and it still turned out great. I used a different type of tomato and added some extra spices.
Moustafa Salama
[email protected]I followed the recipe exactly, and the puree came out perfectly. I can't wait to use it in my next pasta dish.
Banan M
[email protected]This was my first time making preserved tomato puree, and it turned out great! I'm definitely going to make it again.
Anwar Niazi
[email protected]I highly recommend this recipe to anyone who loves cooking with tomatoes.
Henry Alike
[email protected]This puree is a great way to add flavor to your favorite dishes.
katlego madire
[email protected]I love the convenience of having this puree on hand. It makes cooking so much easier.
Sagar Mote
[email protected]This tomato puree is a great way to use up extra tomatoes from the garden.
carlo granderson
[email protected]I'm so glad I found this recipe. I used to buy canned tomato puree, but it never tasted as good as this homemade version.
Bridget Forrester
[email protected]This is the best preserved tomato puree I've ever tasted. It's so rich and flavorful, and it has the perfect balance of sweetness and acidity.
Charlee Caldrum
[email protected]I love this recipe! The tomato puree is so flavorful and versatile. I've used it to make pasta sauce, pizza sauce, and even tomato soup. It's always a hit with my family and friends.
TweeksCoffee
[email protected]This preserved tomato puree is a lifesaver! I always have a jar on hand for when I need a quick and easy tomato sauce. It's also great for adding a burst of flavor to soups, stews, and casseroles.