Fresh tomato purée

Name: Fresh tomato purée
Cuisine: Chinese
Ingredients: 1 sprig tarragon; ½ teaspoon salt; extra olive oil; 1 tablespoon sugar; 50 ml white wine (chardonnay); 1 sprig thyme; ½ bay leaf; 1 small onion, finely diced; 3 cloves garlic, halved but unpeeled (the skin imparts a sweet flavour); 3 tablespoons olive oil; 15 large ripe tomatoes, halved and seeded

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

If you can’t find the fleshy, rich, ripe tomatoes that make for a good purée, then add one cup of tinned tomato purée, not tomato paste.

Ingredients

1 small onion, finely diced
3 cloves garlic, halved but unpeeled (the skin imparts a sweet flavour)
3

Asia
China
Sauce
Gluten-free
Vegan

Method

In a baking tray, sauté the onion and garlic in oil. Arrange the halved tomatoes over the onions with the cut end facing down. Add the sugar and wine and cover with aluminium foil. Bake at about 160°C for 1 hour.

Remove from the oven and add in t