Tomato Puree

Serves: 5
Total Calories: 42
Yield: 2 1/2 Cups


6 cups water
6 large tomatoes
1 teaspoon finely chopped garlic


Bring water to boil in a large saucepan over high heat. Cut shallow cross in stem end of each tomato. Drop tomatoes into boiling water and blanch 2 minutes, then immediately drain and place in a large bowl or lice water to stop cooking process. Peel and seed tomatoes.

Puree tomatoes in a food processor or blender. Transfer puree to small saucepan, add garlic, and bring to boil over high heat. Reduce heat to low and simmer 15 minutes; cool. Puree can be kept in refrigerator up to 3 days; freeze for longer storage.

Nutritional Facts:

Serves: 5
Total Calories: 42
Calories from Fat: 0

This Tomato Puree recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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