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Tomato Purée
Preparation info
- Makes
1 cup
- Difficulty
Easy
Appears in
Published 2002
Tomato purée is the best-known vegetable (well, actually fruit) purée. It can be whisked into deglazed pans, especially those deglazed with wine, to give body to a sauce. A small amount of cream or butter whisked into the sauce at the end helps cut the tomatoes’ acidity and gives the sauce a smooth consistency.
Ingredients
2 pounds 900 g
Method
Chop the tomatoes coarse. Cook over medium heat in a heavy-bottomed pan, stirring and scraping against the bottom of the pan every few minutes with a wooden spoon. When the mixture becomes thick and stiff, after about 30 minutes, work it through a strainer or food mill.