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Author Topic: Rich Tomato Purée  (Read 79 times)

Poppa Tommo

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Rich Tomato Purée
« on: March 31, 2014, 11:04:13 PM »

We often have a large glut of tomatoes in the summer and experimented with sauces and ketchups. One day I was roasting a ay of tomatoes and they went just a bit 'over' and dark.

Not wanting to waste them I zapped them in the Vitamix anyway. We were amazed at the sheer intensity of the flavours. After a bit of tweaking we settled on this recipe:

Take a large, stainless oven tray - the biggest you can get in your oven.
Halve as many tomatoes - mixed varieties is good - that will cover the bottom of the tray lay face up.
Peel a whole large garlic bulb and place the peeled cloves in the gaps between the tomatoes
Sprinkle with a generous coating of any olive oil - go on add a bit more!
Sprinkle with sea salt (or rock salt)
Roast in the oven on 140c to 160c until the tomatoes have lost most of their water, but not all by any means, and the edges have only just begun to blacken in places.....KEEP AN EYE ON IT, not to far.
When cooked to your liking tip the lot into a good jug liquidiser and zap them until thick and creamy. You may need to use the tamper tool that comes with your liquidiser.
Jar up and seal.

A point about liquidisers, here.

Most liquidisers have slicing/chopping action but some (we thoroughly recommend a Vitamix) can emulsify. Basically the difference is a slicing type is rarely able to reduce fruit skins down to a smooth paste but a Vitamix type can and does it well, but not just the skins but also the seeds, so no more forcing stuff through a fine sieve. Also, opening up the seeds brings another dimension to flavour.
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Big Gee

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Re: Rich Tomato Purée
« Reply #1 on: March 31, 2014, 11:06:32 PM »

Nice one Tommy!  ThU5:-)
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