Tomato Puree
By: Anonymous
Published: Sunday, February 14, 2010 - 3:42am

Ingredients




16 cups blended tomatoes
3 cups chopped onions
3 carrots, cut up
3 stalks celery, cut up
1 bell pepper
1 tablespoon sugar
1 teaspoon salt
teaspoon pepper
3 teaspoons herbs (basil, oregano or 
Preparation

1 Blanch tomatoes in boiling water until they split and put in a sink of cold water for easy handling. Slip skins, core, then blend. Blend (or food process) other veggies, using 1-2 cups tomato puree to ease the blending/chopping. Mix all the ingredients and season. Cook down about 1 1/2 hours, slowly, until thick. (I start in 6 quart pot, very full, and it cooks down to about 1/2 the amount). Put in sterile pint jars and screw band on new lids. Cool, chill in refrigerator, then freeze. About 6 pints. 


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Yield:




36.0 servings





Added:

    Sunday, February 14, 2010 - 3:42am  


Creator: 

Anonymous 










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Preparation

 1  Blanch tomatoes in boiling water until they split and put in a sink of cold water for easy handling. Slip skins, core, then blend. Blend (or food process) other veggies, using 1-2 cups tomato puree to ease the blending/chopping. Mix all the ingredients and season. Cook down about 1 1/2 hours, slowly, until thick. (I start in 6 quart pot, very full, and it cooks down to about 1/2 the amount). Put in sterile pint jars and screw band on new lids. Cool, chill in refrigerator, then freeze. About 6 pints.