Tomato pur茅e recipes
Tomato pur茅e is a thick, red paste or concentrate made from crushed tomato pulp that has been cooked and reduced. It is widely produced and used in Mediterranean countries, where it is added to dishes to give them a bright colour and a pronounced tomato flavour.
Buyer's guide
Italian tomato pur茅e is the most acclaimed variety. For the best flavour, buy tomato pur茅e in jars rather than cans or tubes. There is also a 鈥榙ouble concentrated鈥� version of pur茅e, that鈥檚 thicker and stronger than the normal variety.
Storage
Keep refrigerated and use within three days, or it may become mouldy.
Preparation
To make the pur茅e at home, dip tomatoes in boiling water for a few minutes, then drain, and slip off the skins. Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.
