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.
3 pounds ripe plum tomatoes (about 15 large plum tomatoes), diced
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.
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.
Season with salt. Use the tomato puree in any recipe calling for a tomato puree, or freeze for up to 6 months.
food mill, vegetable strainer, or fine-mesh strainer
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||10%|
|Total Sugars 6g|
|Vitamin C 31mg||155%|
|*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.|