Emulsified Tomato Purée
Preparation info
Difficulty
Easy
Yield: about
¾ cup
Appears in
Sauces
Published 1991
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.
Ingredients
| tomatoes, peeled, seeded and chopped, |
||
| ultra-sperse 3 | ||
| xanthan gum | ||
| vegetable oil | ||
| liquid lecithin | ||
| wine vinegar (or to taste) |
Method
- 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.
- 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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.