How to make home-made tomato puree?!
How to make home-made tomato puree?
Using stuffs you easily find.
Answers:
Start with a tomato concasse; peeled and seeded tomatoes. First, to peel the tomato, cut a small "X" at the bottom of the tomato. Bring a pot of water to a boil, and put the tomato inside for about 45 seconds. Use a slotted spoon and take it out. This will loosen the skin and allow it to peel off easily. After you've peeled the skin, cut the tomato into quarters lengthwise and cut out the seeds.
Now you've got peeled and seeded tomatoes. This is pretty much the base for tomato puree. You can do a lot of stuff with this now. It all depends on what you're going to do with the puree. All you have to do is add aromatics and seasoning. Salt and pepper for a base seasoning, or if you just want a plain tomato paste. Bay leaf and garlic also works well. You can modify seasonings to suit your need, like fennel for something like cioppino, Basil Parsley, and Oregano for a marinara, or Thyme, Sage, and a little Rosemary for a Chicken Caccitore. If you like your tomato puree a little sweeter, a trick is to add a tablespoon of grape jam per quart of puree.
If you're going to make a meat sauce (my favorite), I suggest adding enough meat stock to cover the tomato concasse and cook it with some slivers of garlic, 1/4 cup Cabernet, 1 bay leaf, a little oregano, and some thyme. After it's simmered for about 30-45 mins, take out the bay leaf and use an immersion blender, regular blender, or food processor and turn it into puree. Season with salt and pepper.
Source(s):
Me
Go to allrecipes.com
tomatoes vinegar and spices