Quick-Cooked Tomato Puree (Passata di Pomodoro) Recipe
It's helpful to have a simple tomato puree recipe in your back pocket. [Photograph: Vicky Wasik]
A quick and easy puree made from fresh tomatoes, which can then be used in any recipe calling for a tomato puree.
Why It Works
- Cooking the tomatoes with their seeds improves the puree's flavor; the seeds and skins are strained out after.
- Yield:Makes about 1 quart
- Active time: 35 minutes
- Total time:35 minutes
Ingredients
- 3 pounds ripe plum tomatoes (about 15 large plum tomatoes), diced
- Kosher salt
Directions
-
1.
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.
-
2.
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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3.
Season with salt. Use the tomato puree in any recipe calling for a tomato puree, or freeze for up to 6 months.