Homemade Tomato Puree
Easy to make, great for using extra tomatoes
Servings 8 meals
Cost £0.10
Equipment
- 1 Saucepan
- 1 Slow Cooker Optional
Ingredients
- 1 kg Fresh tomatoes
- 100 g Sundried tomatoes Optional
- 1 tsp salt
Instructions
1. - Prepare tomatoes
- Wash & dry the tomatoes, remove the stem and cut into large chunks
- Optionally – also cut the sundried tomatoes into small chunks
2. Cook tomatoes
- Add the chopped tomatoes into a sauce pan and add the salt
- Heat on high for about 5 minutes until they start to lose their moisture.Then reduce the heat to low and heat for about 1 hour, until they have turned into a thick sauce
3. Mill the tomatoes
- Put the food mill above a large bowl and add the cooked tomatoes.
- Keep turning the mill until you only have the dried pulp left
4. Finalise the puree
- Then either pour the tomato juice back in the saucepan or in a slow cooker.Heat on low heat – for a saucepan about 30 minutes to 1 hour, in the slow cooker 2 to 3 hours
5. Store the puree
- Either pour into sterilised jars or spoon into ice cube tray and freeze
Video
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