Potato and Tomato Purée

Name: Potato and Tomato Purée
Ingredients: 1½ lb (700 g) very ripe tomatoes; A few fresh herbs (basil, chervil, parsley, etc.), chopped; 1 fat clove garlic, chopped; A little butter; 1½ lb (700 g) potatoes

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

The best tomato I have ever eaten was grown by my mother, who brought a tomato back from Italy and allowed the seeds to dry out all winter on a saucer. The following summer she grew the sweetest, most succulent fruits.

Ingredients

1½ lb (700 g) potatoes
1½ lb (700

Side dish
Sauce
September
Vegetarian

Method

Boil or steam the potatoes and prepare a purée. Meanwhile, plunge the tomatoes in boiling water to remove the skins. Cut open and remove the seeds. Cook gently with the garlic in the butter for a few minutes.

Put through a sieve and stir into the potatoes with the herbs.