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
PRESERVED ROASTED TOMATO PURéE
Preserving a glut of tomatoes at the end of summer is a smart (though messy) move for cooks who want those bright flavors in the depths of January. Roasting the tomatoes before puréeing them adds depth and a subtle smoky flavor - a welcome addition to soups and sauces. Use any kind of tomatoes you like, as long as they are ripe; Brandywines and what are often called Rutgers varieties (Reds, Jersey Reds and Ramapos) work well, as do paste or Roma tomatoes. You'll need four pint-sized jars (16 ounces each) for purée storage.
Provided by Cathy Barrow
Time 3h
Yield 4 pint-sized jars
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees. Core and halve tomatoes and scoop out seeds and gel. Pile tomatoes into a large roasting pan, or on 2 sheet pans, cut side up. Do not add oil.
- Roast tomatoes for 2 hours. Thoroughly purée tomatoes using a blender or immersion blender. It should be smooth and velvety, with no pieces.
- Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill pot with water and bring to a boil. Add pint jars and boil for 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 a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled.
- In a nonreactive pan, bring purée to a brisk boil for 5 minutes. Ladle hot tomato purée into warm jars leaving 1/2 inch head space, plus room to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space.
- Into every pint jar, add one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 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 boiling water. Return to a full boil and process for 35 minutes. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal. Once cool, test seals by removing rings and lifting jars by flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within three days or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 20 grams
HOMEMADE TOMATO PUREE
Tomato puree is the base of so many wonderful recipes. When you have an overabundance of tomatoes in your garden, this recipe will provide you with a supply of silky smooth tomato puree for your freezer. This makes about 2 pint jars, but can easily be halved or doubled.
Provided by France C
Time 1h
Yield 8
Number Of Ingredients 2
Steps:
- Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
- Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
- Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
- Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.
Nutrition Facts : Calories 40.9 calories, Carbohydrate 8.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 156.7 mg, Sugar 6 g
OVEN-ROASTED TOMATO PASTE OR PUREE
Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.
Provided by evelynathens
Categories Sauces
Time 3h10m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
- Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
- Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
- When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
- I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
- This freezes well, too.
Nutrition Facts : Calories 116.7, Fat 6.1, SaturatedFat 0.9, Sodium 18.7, Carbohydrate 15, Fiber 4.4, Sugar 9.6, Protein 3.4
PRESERVED TOMATO PURÉE
Yield 3 quarts
Number Of Ingredients 3
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. 7. 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.
More about "preserved roasted tomato purÉe food"
20 EASY RECIPES WITH TOMATO PUREE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Sep 14, 2022Category Recipe Roundup
- Easy Tomato Pasta Sauce. Let’s kick things off with the most basic of basic tomato recipes: pasta sauce. This sauce, called passata, may be simple, but its flavors are the bomb.
- Penne Pasta with Easy Marinara. Here’s another simple pasta dish you can make with tomato puree. Marinara is a classic sauce with a bright tomato flavor.
- Easy Tomato Soup. If you’re looking for a refreshing appetizer to serve in the summer, this easy tomato soup perfectly fits the bill. It’s another simple dish that delivers great flavors.
- Easy Homemade Pizza Sauce. Besides the crust and the toppings, another key to the success of any pizza is the sauce. If you’re looking for the perfect pizza sauce, this recipe has you covered.
- Moroccan Shakshuka with Mutti Tomatoes. Make your plain lunches and dinners more exciting with this Moroccan shakshuka! Shakshuka is a hearty breakfast of meatballs and sunny-side-up eggs cooked in seasoned tomato sauce.
HOW TO PRESERVE TOMATOES TO ENJOY ALL YEAR - THE SPRUCE EATS
From thespruceeats.com
- Canning Tomatoes. Canning tomatoes are the classic way of turning fresh, ripe tomatoes into something you can enjoy all year long. Whole peeled tomatoes are perfect for turning into sauces, using on pizzas, and adding into stews.
- Canned Chopped Tomatoes. These canned chopped tomatoes involve an extra step or two, compared to the whole peeled tomatoes above, but they're even easier to use after they've been canned since they're already all chopped up.
- Tomato Purée. This ultra-simple tomato sauce (really a cooked down tomato purée with some salt in it) is great for canning because it is so basic. You can add any herbs, spices, or other flavor agents later when you know how you're going to use it!
- Freezing Tomatoes. Freezing tomatoes is the easiest way to keep ripe tomatoes until you're ready to use them. You don't have to peel them first—in fact, the act of freezing them itself makes the tomatoes insanely easy to peel!—
- Oven-Dried Tomatoes. These oven-dried tomatoes aren't so dried out that they'll keep forever, but if you put them in a jar and cover them with olive oil and pop them in the fridge, they'll last a nice long time indeed.
CANNING TOMATO PUREE - GROW A GOOD LIFE
PRESERVING TOMATOES | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
PASSATA DI POMODORO. TOMATO SEASON'S PRESERVED TOMATO PUREE.
From thenourishedcaveman.com
HOMEMADE TOMATO PUREE RECIPE AND CANNING TIPS - THE SPRUCE …
From thespruceeats.com
TOMATO PRESERVES - THE DAILY MEAL
From thedailymeal.com
PRESERVED ROAST TOMATOES RECIPE : SBS FOOD
From sbs.com.au
TOMATO PURéE, OR, AS WE CALL IT, THE PRESERVE - JULS' KITCHEN
From en.julskitchen.com
PRESERVED ROASTED TOMATO PURéE - DINING AND COOKING
From diningandcooking.com
13 WAYS TO PRESERVE TOMATOES: RECIPES TO FREEZE, CAN, …
From homesteadandchill.com
TOMATO PURéE RECIPES - BBC FOOD
From bbc.co.uk
HOW TO MAKE TOMATO PURéE AT HOME - ALLRECIPES
From allrecipes.com
HOW TO PRESERVE & STORE TOMATO PUREE - WITHOUT PRESERVATIVES
From vegetariantastebuds.com
TOMATO PURéE RECIPE (EASY AND FLAVORFUL) | THE KITCHN
From thekitchn.com
HOW TO PRESERVE TOMATO PUREE: 15 STEPS (WITH …
From wikihow.life
HOW TO PRESERVE TOMATOES FOR WINTER: FERMENT, ROAST, PUREE, FREEZE
From youtube.com
37 RECIPES WITH CANNED TOMATOES FOR DELICIOUS MEALS - REAL SIMPLE
From realsimple.com
HOW TO PRESERVE YOUR HOMEMADE TOMATO PUREE |TOMATO PUREE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love