Thick Tomato Puree Recipe

Ingredients :

1.5 kg

1 tbsp

2

1

6

ripe tomatoes

oil

shallots, chopped

bay leaf

basil leaves

salt and pepper

1. Blanch the tomatoes for 5 minutes in very hot water.

2. Peel and core them and chop into small pieces.

3. Heat the oil and butter in a large pan, add the shallots and sauté until golden.

4. Add the tomatoes and the herbs and cook over a low heat, stirring frequently, until the tomatoes are soft.

5. Discard the bay leaf, then transfer the mixture to a food processor and blend.

6. Return the purée to the pan and simmer until the mixture has reduced and reached a thick consistency.

7. Season with salt and pepper.

Makes about 750 ml

This purée can be used as the basis of other sauces, or as a garnish, or to fill mushrooms and other vegetables.

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