Fresh Tomato Base

14 Reviews
90% would make this recipe again

Tomato purée, nothing else!

In late summer, when there is an abundance of sun-ripened tomatoes, I like to prepare a large supply of my "tomato base" that I keep handy in the freezer. It is used in any recipe where canned or diced tomatoes are required.

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Ingredients

35 tomatoes, Roma type 2.5 kg
1/3 cup water 85 mL
1/2 tbsp salt 7 g

Before you start

A food mill will be very useful to purée the tomatoes as well as removing the skin and seeds.

Method

  1. Wash the tomatoes briefly, cut them in half and put them in a pot. Add the water and salt, cover, and cook for about 10-15 min until the tomatoes are softened.
  2. Pass the tomatoes through a food mill. Discard the skin and seeds, then put the purée back into the pot that was used to cook the tomatoes. Bring to a boil, then simmer over medium-low heat, uncovered, for about 1,5-2 h, until the volume has reduced to about one third of the original volume and the purée has reached the consistency of a sauce.
  3. Let the purée cool down 30 min, then transfer it to small containers. Chill in the refrigerator then freeze.

Observations

The purée can be stored up to 1 week in the refrigerator and up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

50

Fat

1 g

0 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

350 mg

0 %

Carbohydrate

11 g

0 %

Fibre

3 g

0 %

Sugars

7 g

Net Carbs

8 g

Protein

2 g

Vitamin A

1 %

Vitamin C

1 %

Calcium

0 %

Iron

0 %
More info

Claims

This recipe is :
Low  :
Calories, Sodium
Free  :
Added Sugar, Cholesterol, Fat, Saturated Fat, Trans Fat
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
More info
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Reviews

14 Reviews (13 with rating only) 90% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021

Very easy to make. Great finished product. Downside is the above recipe yields only a small amount of finished product for every 2.5 kg of tomatoes. Quite time consuming and almost the same price as buying the product ready made. The advantage of course is it's only tomatoes in the base with no additives. If you are looking at making dozens of jars, reserve several days of kitchen time.

Useful 1

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