Barbara Kafka

Tomato Purée

Preparation info
  • Makes

    1½ cup

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

We all need this from time to time. Sterile-pack versions are quite satisfactory, but if tomatoes are in season, it seems reasonable and cheaper to make our own. This recipe can easily be multiplied by using more racks in the oven. The amount made will be used quickly. If multiplying, freeze in pint containers.

Ingredients

  • 1 pound plum tomatoes, stemmed
  • 1 tablespoon olive oil

Method

Heat the oven to 500°F with a rack in the bottom third. Slick the tomatoes and small roasting pan with the oil. Roast for 20 to 25 minutes (summer tomatoes cook faster than winter tomatoes). Purée the tomatoes through a food mill using the fine disc.