John Myers
Ingredients for 1 servings:
- Tomato(s), ripe, as many as you have
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
How to master the tomato flood
Cut the tomatoes into small pieces and bring to a boil in a saucepan over high heat. Do not stir, as this will prematurely destroy the flesh. Cover the pan, reduce the heat, and simmer the tomatoes until soft, about 10 minutes. Line a bowl with a cheesecloth and add the cooked tomatoes. A light, almost clear tomato juice will run through it. This “byproduct” is excellent for soups, for refining sauces, or as a jelly for decoration. Freezing is also possible. You can also make a delicious tomato vinegar with it. Strain the drained tomatoes through a sieve and fill small, sterilized jars with the puree to about 1 cm below the rim and seal. Place the jars in a sufficiently large pot, fill it with cold water, and simmer the puree for about 30-45 minutes at about 98°C. Freezing is also possible (it will keep for about 12 months). Note: Of course, it’s possible to season the puree or add herbs, but I decided not to do so because I don’t yet know exactly what I’ll be using it for.
Facebook Comments