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’re 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; passe the mixture through a fine sieve over a bowl and discard the seeds and skins or…
– Use it as is or transfer 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!
 
Here are more tips & tricks for you to try…
– Beurre Manié
– Seed a Pomegranate without the Mess
– Homemade Mixed Spice ~ Épices Mélangées
– How to make Chipotle Purée & Chipotle Mayo
– Vanilla Sugar ~ How to Make It
– Oven Baked Chicken ~ Easy Method
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
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