Tomato Puree

Ingredients

• just ripe and richly-coloured tomatoes
• a little salt
• a little pepper
• cover with oil, butter, or melted beef suet

Method

1. 1

   Break the tomatoes in two, place them in a pan on a slack fire, and crush to extract juice.

2. 2

   Crush through a sieve to remove skin and pips.

3. 3

   Season with salt and pepper, then pour into hot bottles and cook in a bain marie for half an hour, cork, and store.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

just ripe and richly-coloured tomatoes, and break (do not cut them) in two, place them in a pan on a slack fire, and crush the fruit well to get out all the juice, and to prevent their burning. When sufficiently c 18 PICKLES AND PRESERVES. tender crush it all through a tine sieve (be sure and keep back all the skin and pips), and then after seasoning this pulp with a little salt aud pepper either pour it at once into hot, wide-mourhed bottles, cork, and cook in the bain marie for half an hour, and cork and store in the usual way ; or, return the pulp (after tammying) to the pan, and let it cook for half an hour, till it thickens to the consistency of peasoup or thick cream, and when cool put it in wide-mouthed, unglazed jars, and cover with oil, butter, or melted beef- sue

Cook this with the app: pantry check, scaling, and the assistant.