Prep 10 mins
Cook 3 hrs
Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.
- 4 -5 lbs ripe tomatoes
- 2 tablespoons olive oil
- 4 -5 garlic cloves, minced
- salt and pepper
- dried basil
- dried oregano
- Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
- Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
- Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
- When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
- I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
- This freezes well, too.
This is a keeper!!! Lovely base for wonderful dishes to come!!!!
Delicious and simple. I tweaked by adding garlic powder instead of garlic cloves. I used 6 medium tomatoes, and baked for only an hour and a half. I mashed halfway through, finished the baking and then added some sugar to taste, to cut down on the tomatoes's acidity. I completed the puree by using a hand-blender for 30 seconds. Thanks!