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Tomato Puree
Credit:
Marcus Nilsson
Recipe Summary
prep: 1 hr 30 mins
total: 1 hr 30 mins
Yield: About 2 1/2 quarts
Ingredients
Ingredient Checklist
10 pounds ripe plum, vine-ripened, or Stone Ridge tomatoes, washed and cored
2 teaspoons kosher salt
Gallery
Tomato Puree
Credit:
Marcus Nilsson
Recipe Summary
prep: 1 hr 30 mins
total: 1 hr 30 mins
Yield: About 2 1/2 quarts
Gallery
Tomato Puree
Credit:
Marcus Nilsson
Tomato Puree
Credit:
Marcus Nilsson
Tomato Puree
Recipe Summary
prep: 1 hr 30 mins
total: 1 hr 30 mins
Yield: About 2 1/2 quarts
Recipe Summary
prep: 1 hr 30 mins
total: 1 hr 30 mins
Yield: About 2 1/2 quarts
prep: 1 hr 30 mins
total: 1 hr 30 mins
prep:
1 hr 30 mins
total:
Yield: About 2 1/2 quarts
About 2 1/2 quarts
Ingredients
Ingredients
- 10 pounds ripe plum, vine-ripened, or Stone Ridge tomatoes, washed and cored
- 2 teaspoons kosher salt
Directions
Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.
Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.
Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tomato Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tomato Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest