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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 10 |
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With an abundance of garden tomatoes, having frozen pasta sauce and oven dried tomatoes already, I decided to make puree for the winter. Ingredients:
20 heirloom tomatoes, skinned snd cored |
2 tablespoons sugar |
Directions:
1. Liquidise the tomatoes in a blender.
2. Simmer the tomatoes and sugar together in a large heavy duty saucepan for several hours until a thick puree consistency has been achieved, stirring occasionally ( mine took 8 hours ).
3. Push puree through sieve to remove seeds.
4. Freeze portions in small ziploc feezer bags.
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