This purée is based on a tomato coulis that has been reduced down to the consistency of ketchup. It is designed to be whisked into sauces (such as the Tomato-Thickened Almond Sauce that follows) as an emulsifier and/or thickener. Xanthan gum, Ultra-Sperse 3, and lecithin are added as stabilizers.
|tomatoes, peeled, seeded and chopped,
|wine vinegar (or to taste)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.