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Roast Tomato Purée

Roast Tomato Purée

This is one of the best and simplest products of the tomato glut, and can be frozen in great quantities for use in soups, stews and pasta dishes through the winter and spring.

Ingredients:

Serves 4

about 2kg good, ripe tomatoes
3-4 large garlic cloves, bruised and roughly chopped
a pinch of sugar
olive oil
salt and freshly ground black pepper

 

Slice the tomatoes in half and place cut-side up on a baking tray in a single layer. Scatter the garlic over the tomatoes. Season well with salt and pepper, sprinkle over the sugar and drizzle over a little olive oil. Roast in a moderate oven (180°C/Gas Mark 4) for about 45 minutes, until the tomatoes are well browned and beginning to ooze juice. Remove from the oven and leave to cool for a few moments. Place a sieve over a bowl and rub the tomatoes through it to extract all the juice and flesh. You can freeze the purée at this stage for all kinds of uses.