The kitchen (and, in fact, the whole house!) has smelled like tomatoes for 2 days now. No, I’m not making spaghetti. No, I’m not making tomato soup, either. (But having said that, I did make a rather tasty salmorejo last night for dinner, see recipe below)
What am I making? Homemade tomato puree. Yes, I see the looks of disbelief. You wonder why I do this, as puree is so easy to buy, right? And you don’t use it very often, am I right? Well, if you make your own, you will use it all the time, believe me.
I don’t quite understand why mine tastes so different from that in the supermarket – after all, it’s just cooked down tomatoes! But it does taste incredibly different. Maybe it’s the variety of tomatoes I use – we grow Rafs, Kumato, Black Russian, Italian plum, Comanche and others, and all go into the pot for puree.
I first blend the tomatoes, then cook the mix down slowly over 6 or so hours until the puree is rich and smooth. Then I jar the hot puree, and top with a thin layer of Yunquera Gold olive oil.
Our puree is especially appreciated in winter. It can be blowing a gale outside, but open one of those precious jars and you are instantly taken back to a hot summer day. I use the puree to richen sauces and soups, and to top my homemade crust for pizza, amongst other things.
Ann’s version of salmorejo
1 kg of home-grown tomatoes (if you don’t grow your own, or have access to home-grown, forget about making this recipe! I use a mix of heirloom tomatoes in mine)
1/2 cup olive oil, preferably Yunquera Gold olive oil
2 cloves garlic
1/2 c dried breadcrumbs
splash of white wine vinegar
salt and pepper to taste
Blend the above until smooth. Taste for seasoning, then chill for several hours. Serve in bowls, and top with chopped hard-boiled egg and jamon iberico.
- Heirloom Tomatoes Contain Health Benefits and Taste Best Fresh from the Garden (indiancountrytodaymedianetwork.com)