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Quick-Cooked Tomato Purée (Passata di Pomodoro) Recipe

Name: Quick-Cooked Tomato Purée (Passata di Pomodoro) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 3 pounds ripe plum tomatoes (about 15 large plum tomatoes), diced; Kosher salt

A quick and easy puree made from fresh tomatoes, which can then be used in any recipe calling for a tomato puree.

35 min total 10 min prep 25 min cook 6 41 cal

Ingredients

6 serv.

3 pounds ripe plum tomatoes (about 15 large plum tomatoes), diced
Kosher salt

Instructions

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1 In a large saucepan, heat tomatoes over medium-high heat, stirring, until tomatoes begin to release their liquid. Bring to a simmer, then lower heat and cook, stirring occasionally, until much of the excess liquid has cooked off but the tomatoes aren't totally dry, about 15 minutes.
2 Transfer tomatoes and any juices to a vegetable strainer, a fine-mesh strainer, or a food mill set with the finest strainer. Strain the tomatoes of seeds and skin, pushing all the pulp and juices through; if straining by hand, use a wooden spoon and a scraping motion to pass the tomato flesh through into a bowl below. For an even smoother texture, pass the coulis once more through an even finer strainer.
3 Season with salt. Use the tomato purée in any recipe calling for a tomato purée, or freeze for up to 6 months.