Tomato Purée ~ 2 Ways

I buy 🏧 some cans, but I prefer making my own when I can. Tomato Purée is one of them. It’s so quick and easy to make, and you’re in control of the amount of sodium – that’s a big plus. It’s fresher, it’s a good way to use up your tomatoes from your garden, including the ones that aren’t so “pretty”, and it’s healthier.
 
I use Tomato Purée in many different recipes like chili, enchiladas, Slow Cooker Chicken Cacciatore, soups 🥣, and so on.
 
Here’s the directions for making Tomato Purée…
I’m using 5 Roma tomatoes and about 1/4 tsp. ground Himalayan sea salt 🧂;
– After they’ve been washed, cut 🔪 them in half and then half again. Put tomato pieces in a pot and set the heat to medium-high; cook for 5 minutes. Cooking will release the juices from the tomatoes therefore, there’s no need to add any other liquid.
– Reduce the heat to medium-low and cook for 15 minutes ⏰, breaking down the pieces with the tip of a spoon or spatula.
– Remove from the heat and transfer to the jar of a blender. Add salt, put the lid on, and process for 30 seconds ⏳.
– From here, there are two options; pass the mixture through a fine sieve over a bowl and discard the seeds and skins, or…
– Use it as is, or transfer it to containers for later use. It makes about 3 cups.
 
To find out about the quickest way to make a Tomato Purée substitute, you’ll have to watch 👀 the video…
Bon Appétit!🍽
 
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and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
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