Emulsified Tomato Purée


Preparation info

  • Difficulty


  • Yield: about

    ¾ cup

Appears in


By James Peterson

Published 1991

  • About

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, 4 large 2 lb 1 kg
ultra-sperse 3 0.5 g
xanthan gum 0.2 g
vegetable oil 3 fluid oz 100 ml
liquid lecithin 1 g
wine vinegar (or to taste) tsp 12 ml


  1. Spread the tomatoes in a wide sauté pan and reduce until no more liquid is released and the mixture appears dry. Work the tomatoes through a food mill to obtain a thick coulis. Put the coulis in a beaker or other container with the Ultra-Sperse 3 and the xanthan gum and purée with an immersion blender until smooth.
  2. Combine the vegetable oil with the lecithin and stir until the lecithin is dissolved, then purée the oil into the tomato mixture with an immersion blender. Add the vinegar to taste.