Quick-Cooked Tomato Puree (Passata di Pomodoro) Recipe
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Why It Works
- Cooking the tomatoes with their seeds improves the puree's flavor; the seeds and skins are strained out after.
A quick and easy puree made from fresh tomatoes, which can then be used in any recipe calling for a tomato puree.
Recipe Facts
Ingredients
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3 pounds ripe plum tomatoes (about 15 large plum tomatoes), diced
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Kosher salt
Directions
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In a large saucepan, heat tomatoes over medium-high heat, stirring, until tomatoes begin to release their liquid. Bring to a simmer, then lower heat and cook, stirring occasionally, until much of the excess liquid has cooked off but the tomatoes aren't totally dry, about 15 minutes.
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Transfer tomatoes and any juices to a vegetable strainer, a fine-mesh strainer, or a food mill set with the finest strainer. Strain the tomatoes of seeds and skin, pushing all the pulp and juices through; if straining by hand, use a wooden spoon and a scraping motion to pass the tomato flesh through into a bowl below. For an even smoother texture, pass the coulis once more through an even finer strainer.
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Season with salt. Use the tomato puree in any recipe calling for a tomato puree, or freeze for up to 6 months.
Special equipment
food mill, vegetable strainer, or fine-mesh strainer
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
41 | Calories |
0g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 41 |
% Daily Value* | |
Total Fat 0g | 1% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 116mg | 5% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 2g | |
Vitamin C 31mg | 155% |
Calcium 23mg | 2% |
Iron 1mg | 3% |
Potassium 538mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |