Eating Well's Fresh Tomato Puree

Submitted by Sheynath

"From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it."

 

• Ready In: 2hrs 20mins
• Ingredients: 4
• Yields: 4 cups
• Serves: 8

ingredients

• 5 lbs plum tomatoes
• 12 garlic cloves, peeled and smashed
• 1⁄2 cup olive oil
• salt and pepper

directions

1. Core tomatoes and chop into 1 into pieces.
2. Combine tomatoes, garlic and oil into a 5 quart non-aluminum saucepot. Simmer, uncovered, over low heat for about an hour, or until tomatoes and garlic and soft. Stir occasionally to prevent sticking.
3. Pass the mixture through a food mill or sieve. Discard the pulp and return the puree to the saucepan.
4. Simmer, uncovered, for 1 - 1 1/2 hours, stirring often, until the mixture is thick. Time depends on moisture content of tomatoes.
5. Season to taste with salt and pepper.
6. Keeps in the refrigerator for up to a week, freezes for up to 2 months.