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Photo by: Joseph De Leo
Make the best of off-season tomatoes with this cooked-down concentrate, or profit from an abundance of fresh tomatoes in season. There is virtually no limit to its uses. Freeze in 1-cup and 2-cup portions for making sauces or soups, or freeze in smaller, ice cube-size portions to add intense tomato flavor to a dish.
1. Core and cut a deep X across the bottom of each tomato. Place in a 2½-quart soufflé dish. Cook, uncovered, at 100% for 20 minutes, stirring once.
2. Remove from oven. Pass through a food mill fitted with a medium disc. There should be about 8 cups cooked tomatoes.
3. Return tomatoes to soufflé dish. Cook, uncovered, at 100% until almost all liquid has evaporated; this will take about 45 minutes.
4. Remove from oven. Let cool completely. Store, tightly covered, in the refrigerator or freezer (freeze in small quantities).
To make 2 cups. Use 6 tomatoes (about 2½ pounds). Cook for 12 minutes and pass through food mill; there will be about 4 cups tomatoes. Return to oven and cook until almost all liquid has evaporated, about 20 minutes.
Nutrients per serving (% daily value)
Nutritional information is based on 8 servings.
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