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Tomato Purée
This Tomato Purée is simply the best. Maybe we love it so much because we adore tomatoes in general or maybe it's because it's just so darn delicious (especially with that basil aroma, yum!) It's 3 ingredients only Tomato Purée. Yup, as simple as that. Tomatoes, Salt and Basil, nothing fancy there. We usually use this tomato sauce for pizza topping, our herb dumplings gratin or for spaghetti and meatballs - so good. It takes two days to make, but only a few minutes each day. The first day we slices the tomatoes and combine with salt and basil, so that they release the jucies and infuse the basil flavor. The next day we cook them and store the Tomato Purée. It can be stored for up to a year in a dark, cold place. Easy, Simple, Homemade and Delicious.

Fresh tomatoes and basil in a large pot | jernejkitchen.com

Pot coved with a cloth for Tomato Purée | jernejkitchen.com

Stirring tomatoes in a pot for Homemade Simple Tomato Purée | jernejkitchen.com

Cooking Homemade Simple Tomato Purée | jernejkitchen.com

Straining Homemade Simple Tomato Purée through a sieve | jernejkitchen.com

Filling Homemade Simple Tomato Purée in a jar | jernejkitchen.com

Homemade Simple Tomato Purée in jars | jernejkitchen.com

Texture of Homemade Simple Tomato Purée | jernejkitchen.com

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    4
    liters
  • preparation:
    30
    minutes
  • cook:
    180
    minutes

METHOD

  • Prepare ahead

    Rinse the tomatoes under cool water and pat dry with a clean kitchen towel. Remove the core and quarter the tomatoes. Place the tomatoes in a large pot, add the half of the salt and two bunches of fresh basil, stir well. Cover with a cheese cloth (or kitchen towel) and leave for about 12 - 16 hours at room temperature. This way the tomatoes will infuse that lovely tomato flavor.

  • Cook the tomato puree

    Remove and discard the basil (or even better, use it in another dish). Place your pot over high heat and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for about 2 - 3 hours or until there's about 1/3 of the mixture left. Stir occasionally. Add the rest of the salt, stir to combine.

  • sterilize jars

    Preheat the oven to 100°C / 210°F. Place your jars and lids in a roasting pan and place in the oven for 15 minutes. Pass tomatoes through a strainer over a large bowl and season to taste with the rest of the salt.

  • Pour the tomato puree into jars

    Pour the tomato puree into your jars. Set the lids on the jars and close tightly. Wrap the jars into a kitchen towel and let them cool slowly, for about 12 hours. Then store in a cold, dark place for up to a year or use immediately. Enjoy.

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