Tomato puree

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Katherine Hepburn

Tomato puree

Hello. I was wondering if anybody would have any idea how to make a thick tomato-ey not too acidic or vinegar-ey tomato puree? (Like the stuff in tubes you can get in supermarkets). The one I made is more pureed tomatoes simmered in vinegar and sugar. It was really fruity but so acidic it made my acid sensitive son very sick all the next day, (lots of reflux). Thank you ever so much in advance.

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John S.

Acidity.

If it's too acidic, omit the vinegar and use low acid tomatoes, you are not going to eliminate the acid in the tomatoes, it will be more concentrated as the water content is reduced by cooking.
The addition of an alkali would neutralise the acid but would destroy the vitamin C content as vit. C is an acid, bicarb is an alkali but its addition would ruin your tom. puree.

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Welshcookie

Tomato puree

There are some things which are difficult to reproduce in the home. I would imagine tomato puree is one of them.

There is no vinegar added to the commercial product.

It is very cheap to buy, especially in larger tins.

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Thistledo

Tomato puree

What's the storage timing, once the tin is opened?

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Welshcookie

Tom puree

It keeps very well in the freezer. Fill an ice-cube tray then you can pop out just what you want.

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Katherine Hepburn

Thank you for your help

Thank you very much for your help. I take up the large tin advice.

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Tompeters

Tomato puree

"It keeps very well in the freezer. Fill an ice-cube tray then you can pop out just what you want. "

Yes, I do that and similarly I use up fresh herbs that will go to waste by simmering them in tinned chopped tomatoes and freeze in ice cube trays. Pop the number you want into soups and stews.

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Welshcookie

Herbs

I simply put herbs in plastic bags or small plastic containers. Add as is required.

Tom, your method means it is impossible to add only herbs to anything. Tomato is often not required.

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Gerry

tom. puree

Katherine, I like to add sweet red peppers when making it. Visitors have asked me for the recipe, though there isn't an exact one.

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Tompeters

Tomato puree

To my taste, the frozen herbs seem to lose a bit of zing but if you freeze them in juice, the zing seems to stay. Still we use quite a lot of tomato and herbs in stews, casseroles, pasta sauce so it all comes in handy. Might be a subjective think tho' - I haven't done double-blind trials :)

Definitely use economy toms though. This month Morrisons have been running a special on their economy chopped toms so there is nil stock - so I bought their regular tin with colour label and ring-pull for double....no difference between the contents to my taste and the economy are 1/3 the price.

 
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