Fresh Tomato Puree

Page 53

Cuisine: Italian | Course Type: Sauces/Gravies

(1 review)

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Recipe Reviews

I don't know if my results are those of the recipe's author, but I love them. I used super ripe local tomatoes (usually seconds) and ended up with what I can only describe as tomato stock. And it's wonderful. I've used it as the liquid in gumbo, to make red rice and as a soup base. It's quite thin but the flavor is powerful and delicious. I have yet another batch going in the slow cooker now. I'm looking forward to using some in the dead of winter -- a taste of summer gone by.

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