Tomato purée is a thick, smooth liquid made from heated, strained tomatoes with no added seasonings or spices. It's typically ...

Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.

This may be our only recipe with one ingredient. You'll simply wash, slice, cook, and mash 10 pounds of paste tomatoes to puree by passing through a food mill, and finally roast for four to six ...

In a blender blend the spinach with green chillies into a smooth puree. In a pan, add ghee, then add cumin seeds till they ...

Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic and other aromatics, along with tomatoes and preserved chilies, until reduced ...

This is also beneficial for large-scale operators as well as those using tomatoes to prepare ketchup, paste, purée and condiments as well as sun-dried tomatoes. At the individual level ...

Add shallots and sauté until translucent, 5 minutes. Stir in tomato paste and cook until it darkens, 3-5 minutes. In a food processor or blender, purée until smooth. Season with salt.