Guest guest Posted October 4, 2000 Report Share Posted October 4, 2000 * Exported from MasterCook * Sun-Dried Tomato Puree Recipe By : The Savory Way by Deborah Madison, page 326 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Gravies Vegetables Madison: Savory Way Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce sun-dried tomatoes (about 3/4 cup) 1 cup water 1 teaspoon light olive oil -- up to 2 Dried tomatoes that haven't been packed in oil are hard and leathery but very concentrated, with faintly smoky overtones. They're usually a lot less expensive than the oil-packed imports. One way to use them is to make them into a thick puree and use it to season soups and stews or to spread thinly over toast or pizza crusts. Put the tomatoes and water in a small, heavy saucepan and bring to a boil. Lower the heat and simmer gently for 15 minutes. Transfer the tomatoes and their liquid to a food processor. Process for several minutes, until the sauce is fairly smooth and the skins are broken up. If necessary, add more water to loosen the mass and make it easier to puree. Transfer the puree to a clean jar, film the top with the oil, and cover it tightly. Store it in the refrigerator. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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