Tomato Puree

By stancec44

Ingredients

• 6 to 8 lb. ripe tomatoes, preferably a plum or paste tomato variety like San Marzano

Details

Servings 5
Adapted from finecooking.com

Preparation

Step 1

Wash the tomatoes and trim the stems. Coarsely chop the tomatoes, transfer to a 6-quart saucepan, and cook over medium heat until softened, about 10 minutes. Pass the tomatoes through a food mill, using the plate with the largest holes that still capture the seeds. Let cool; then refrigerate in nonreactive containers for up to 5 days or freeze for up to 1 year. You can also can the purée using the instructions below.