Tomato puree
4 servings
60 minutes
Tomato puree is the embodiment of elegance in French cuisine, a delicate, velvety sauce delight. Its origins trace back to Provençal gastronomy, where fresh tomatoes are combined with the aromas of thyme, bay leaves, and garlic. Slow cooking reveals the rich flavor of ripe tomatoes balanced with light sweet notes. This puree can be used as a base for sauces or added to dishes to enhance their depth of flavor. It pairs perfectly with meat, pasta, roasted vegetables, or even just crispy bread. The French appreciate tomato puree not only for its versatility but also for its ability to transform simple ingredients into refined gastronomic pleasure.
1
In a large, preferably enamel pot, sauté the onion and garlic in oil over low heat until softened.
- Onion: 1 head
- Garlic: 2 cloves
- Olive oil: 1 tablespoon
2
Add all the other ingredients (chop the tomatoes, add the thyme sprigs whole). Boil uncovered for about 30 minutes, stirring constantly with a wooden spoon.
- Tomatoes: 750 g
- Thyme: 4 stems
- Bay leaf: 1 piece
- Sugar: 2 teaspoons
3
When the tomatoes turn into a thick mass, strain the contents (removing the thyme first) through a sieve. Then place the puree back in the pot, return the thyme sprigs, and cook, stirring, for another 30 minutes. Season with salt and pepper before serving.
- Salt: to taste
- Freshly ground black pepper: to taste