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Tomato Puree

Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.

  • Prep:
  • Total Time:
  • Yield: About 2 1/2 quarts

Photography: Marcus Nilsson

Source: Martha Stewart Living, September 2016

Ingredients

  • 10 pounds ripe plum, vine-ripened, or Stone Ridge tomatoes, washed and cored
  • 2 teaspoons kosher salt

Directions

  1. Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.

  2. Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.

  3. Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.

  4. Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.

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