...home made Italian Tomato Puree? When i lived in italy for a short time in the late 70's in a little village called Vaglia outside Firenze i got friendly with the local farmer's wife - she gave me the recepe but have lost it. I use to make it when i was in Italia and there is nothing to compare the real thing - can someone please help?

__________________
Yahoo!

I hope you have garden fresh tomatoes because the ones that you buy from the store are flavorless. Here is a couple recipes that I have used. Hope this helps.Tomato Puree1 onion 3 stalks celery 3 sweet peppers 12 cups tomatoes (quartered) SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 45 minutes. Oven Roasted Tomato Paste or Puree4-5 lbs ripe tomatoes 2 tablespoons olive oil 4-5 garlic cloves, minced salt and pepper dried basil dried oregano Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 30 seconds, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer. Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute. Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste). When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor. I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc. This freezes well, too

__________________
Yahoo!

I've never made puree, but this is how I make sauce:Sautee some onion and garlic in olive oil. Add very ripe fresh tomatoes and/or high quality canned tomatoes. From there you can use other spices, such as bay leaf (remember to remove it), basil and oregano. I suppose you could use the blender or food processor if you had to have it smooth.

__________________
Yahoo!

The Best site - with PROVEN results....http://www.recipezaar.comHappy Cooking!

__________________
Yahoo!

Tomato Puree This will probably be the best tomato puree you have ever tasted. Low in acidity, low salt and no sugar added, made from the meat of ripe plum tomatoes. I started making my own when I moved to Spain where tomatoes of all kinds are abundant and inexpensive and I could no longer buy the Italian brand of puree I always used. Unfortunately, I found most of the Spanish purees far too salty and sweet for my recipes. I usually make just a plain puree with only salt since I will be adding more ingredients when I use a jar for a pasta or other sauce. However, I have added instructions in case you do wish to add onion. My yearly Tomato Puree sessions have become a labour of love that my mother and I do together. What is the difference between a puree and a sauce? The puree is the base and is only tomatoes and a little salt. A sauce is the puree with other ingredients added and is cooked longer. makes ten 325-350 ml. jars or four 500 ml. and four 325 ml. jars16 k. ripe plum tomatoes + - 2 T. salt 3 lg. onions (optional) olive oil for sautéing (optional) Bring a large potful of water to the boil. Add the tomatoes, turn off the heat and remove to a cold water bath after 1 or 2 minutes. The peel should come off easily. Try to work on a cutting board over the sink. Cut a tomato in half, cut out the stem and remove the seeds into the sink or bowl. Turn the halves over and give them a press slightly to remove excess juice. Do this for each tomato, placing the finished tomato in a bowl. By the time you are done, there will most probably be more juice. Discard the liquid or reserve for another use. Use a blender or processor to blend to a smooth puree. It should resemble a pourable puree. If it is very thick, add a little water (which is non-acidic) and not more juice. Process a few seconds to incorporate the added water. Now you have a delicious puree made from the meat of the tomato and with far less acid. Use a deep enough pot as all thick sauces need sputter and splash room. If using, chop the onion finely and sauté in the hot olive oil until glassy stirring frequently for another minute or so. Add the tomato puree and salt. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally. It is done when the sauce has an even, thick consistency and no liquid separates from the puree.freeze in small portions or preserve in jars

__________________
Yahoo!