Tomato Puree - 4 August 2011
Just been out and picked todays crops - tomatoes - 30kg of them. Fortunately unlike cucmbers I am quite good at making these into something
that will last through winter and if done properly will last a year or to. So if you have grown you own tomatoes, and have eaten enough salad to amke you
feel like a tree hugger, they are dead easy to turn into tomato puree which will keep for ages here is how I do it, any other ideas please let me know.
Tomatoes here are mine that I picked this morning.
Two Buckets of Toms
These then get chopped into quarters, so the can fit through my juicing machine.
Bulgarian Jucing Machine
This removes the skin and the seeds which if left in make your puree very acidic. It is well worth doing otherwise you would have add sugar
to make this more palatable. Do enough tomatoes to fill up the biggest pan that you have
Tomato Pulp in a pan!
Then put over a high heat and reduce down to your required consistency, I like mine as a paste so this takes a while, but it does save
on storage jars. I also add half a cup of malt vinegar, salt, and cooking oil. These are not necessary just personnel taste.
Reduced by about half
Then you just need to put in sealable jars (whilst still hot!), anything that you get from a supermarket will do if they have a depressable lid that clicks when opened.
My tomatoes in a Jam Jar
Put on a lid, turn it upside down to check that it has sealed, leave to cool and check the lid to make sure that it does not click! Dolmio eat
your heart out, no E numbers, emulsifiers, and depending upon the seal on the jar will keep good for a year or two.
Todays Toms in Jars