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.

Tomato purée is a thick, smooth liquid made from heated, strained tomatoes with no added seasonings or spices. It's typically used in sauces, soups, and stews. Tomato paste is th ...

Since it doesn't take many ingredients to make vodka sauce, the quality of each element is especially noticeable. So be sure ...

Stir in the tin of tomatoes, the tomato purée and the honey or sugar. Add 1 tbsp of water to the empty tomato tin and swirl ...

Make the most of tomatoes any time of year with these five simple recipes ... puree by passing through a food mill, and finally roast for four to six hours with 20-minute check-ins. You can use ...

Before the lasagna goes into the oven, De Laurentiis makes a topping with ricotta, lemon zest, basil, and more parmesan ...

The origins behind spaghetti all’assassina, or assassin’s spaghetti, are a little murky, but we do know that it came to be in ...

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.