Thick Tomato Puree Recipes
Thick Tomato Puree Recipe
Blanch the tomatoes for 5 minutes in
very hot water.
Peel and core them and chop into small
Heat the oil and butter in a large pan,
add the shallots and sauté until golden.
Add the tomatoes and the herbs and cook
over a low heat, stirring frequently, until the tomatoes are soft.
Discard the bay leaf, then transfer the
mixture to a food processor and blend.
Return the purée to the pan and simmer
until the mixture has reduced and reached a thick consistency.
Season with salt and pepper.
Makes about 750 ml
This purée can be used as the basis of
other sauces, or as a garnish, or to fill mushrooms and other vegetables.
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