Homemade tomato purée

    30 min

    This tasty and versatile tomato purée can be added to build up sauces like Bolognese or added to existing dips and dressings, for extra flavour.


    Dorset, England, UK
    16 people made this

    Serves: 20 

    • 1 1/2 tablespoons olive oil
    • 1 large onion, minced
    • 2 cloves garlic, crushed
    • 1 (400g) tin tomatoes
    • 1 teaspoon grated orange peel
    • 1/2 teaspoon mixed dried oregano, thyme, savory and basil
    • 1 bay leaf
    • 2 teaspoons sugar
    • salt and pepper, to taste
    • a few drops Tabasco® sauce

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil in a heavy bottomed saucepan. Add the onion and garlic and cook and stir until soft. Add the tomatoes, orange peel, herbs and sugar and season with salt and pepper. Bring to the boil then lower the heat to medium and simmer for 20 minutes, stirring occasionally.
    2. Remove the bay leaf and purée with a hand held liquidiser. Return the sauce to a clean pan and cook over a high heat, until reduced by half. Add a few drops of Tabasco® and mix thoroughly.
    3. Store in sterile screw top jars or freeze in ice cube trays until ready to use.

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