Tomato puree
4 servings
30 minutes
Tomato puree is a classic element of Russian cuisine that preserves the taste of the summer harvest. Its history goes back centuries when housewives sought to prolong the freshness of ripe tomatoes by turning them into a thick and rich mass. This product has a rich sweet-and-sour flavor that perfectly complements meat, vegetable, and fish dishes. It uses minimal ingredients—only juicy tomatoes and salt—which allows the natural taste of tomatoes to shine through. Tomato puree can be used as a base for sauces, soups, or simply spread on bread to enjoy its natural aroma. Thanks to preservation with vegetable oil or fat, it retains its freshness for a long time. It is a true gastronomic find that adds brightness and richness to traditional dishes.
1
Select the ripest tomatoes, wash them, cut in half, place in a pot, and cook on low heat, stirring occasionally, until a thick homogeneous mass forms.
- Tomatoes: 1 kg
2
Pass the mass through a sieve, place it in a pot, and simmer while stirring until the puree thickens.
3
Salt the obtained puree, cool it down, transfer it to a jar, and cover it with a thin layer of lard or vegetable oil. Cover the jar with parchment paper and tie it.
- Salt: 0.5 tablespoon