Fresh Tomato Base

By Joschef

Tomato purée, nothing else!

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

Ingredients

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

Preparation

Step 1

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.