Cook the Issue 2010: Tomato Puree - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Tomato Puree

By Pielove, member

August 24th, 2010

I made this with the excess tomatoes from my CSA box, so (unfortunately) I didn't have plum tomatoes, and instead I had a very thin puree.  So, ketchup and sauce will probably wait, but I think I will try this for soup or even Bloody Marys!  I canned 2 pints just for the heck of it-- they are so pretty.  Next time, plum tomatoes.

Recipe Used: Tomato puree


posted in: Gallery, Cook the issue 2010
Comments (2)

ICDOCEAN1 writes: Fantastic! I am using the rest of my puree for another sauce and a soup this week. Sam's and Costco have boxes of beautiful plum tomatoes from time to time as Sam's did today, I use them quite often especially for my recipe for roasted tomato basil soup that takes exactly 3 lbs.

I come from an Italian family that prefers the thinner sauces so I am not a good person to judge sauces. I can say that if your sauce comes out too thick after simmering, don't thin it with water, add some chicken broth.

I have tomato zucchini soup that needs more tomato again and I am finding the puree perfect additions.

Posted: 6:23 pm on August 25th

liamsaunt writes: I used romas and my puree was very thin also--much, much thinner than canned puree. The article did say that you might have to boil it down to use it in a recipe. I am going to use a pint of mine tonight to make a pasta sauce, and I am guessing I am going to have to boil it down to half its current volume and then supplement it with additional chopped tomatoes. Posted: 2:50 pm on August 25th

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