Madeleine Kamman

Essence of Fresh Sun-Ripened Tomatoes

Preparation info
  • FCR—

    3 quarts

    all-purpose essence of pure tomatoes
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Baking this essence of tomatoes ensures an even heat all around the pot and eliminates any “sticking” at the bottom of the pot which could happen on a stove burner.

Ingredients

  • 20 pounds fresh sun-ripened tomatoes, unpeeled
  • ½ cup olive oil of your choice
  • 4

Method

Wash and halve the tomatoes; do not peel them, but squeeze out all traces of seeds and water. Chop coarsely.

Heat the oil on medium-high heat in a large ovenproof braising pot, then add the onions and sauté until translucent. Add the tomatoes, sugar, salt, and pepper to taste; mix well. Cook, covered, over medium heat for 1 hour.

Preheat the oven