Roasted Tomato Puree Substitute Recipe
If you need a homemade option to replace store-bought tomato puree, it's simpler than imagined. With just fresh tomatoes and some simple roasting techniques, you can create a flavorful substitute that's perfect for various recipes.
Servings: 3 bags
Calories: 380kcal
Equipment
- Baking sheet
- Paring knife
- Blender or food processor
- Oven
- Fine-mesh sieve (optional)
- Zip-top bags or air-tight containers for storage
Ingredients
- 6 ripe tomatoes
- salt and pepper, to taste
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the tomatoes and cut them in half using the paring knife.
- Arrange the halved tomatoes on a baking sheet, cut side up.
- Season the tomatoes with salt and pepper to taste.
- Drizzle the tomatoes with olive oil.
- Roast the tomatoes in the preheated oven for 20-25 minutes or until they are soft and slightly caramelized.
- Remove the tomatoes from the oven and allow them to cool.
- Once cooled, transfer the roasted tomatoes to a blender or food processor.
- Blend the tomatoes until smooth. If desired, strain the mixture through a fine-mesh sieve to remove any remaining seeds or skin.
- Transfer the homemade tomato puree substitute into zip-top bags or an air-tight container.
- Store the puree in the refrigerator for up to a week or in the freezer for up to 3 months.
Notes
Use this roasted tomato puree substitute in recipes that call for tomato puree, such as pasta dishes, stews, and soups. Experiment with different types of tomatoes and seasoning combinations to create a variety of flavors to suit your taste preferences.
Nutrition
Calories: 380kcal | Carbohydrates: 29g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 37mg | Potassium: 1749mg | Fiber: 9g | Sugar: 19g | Vitamin A: 6148IU | Vitamin C: 101mg | Calcium: 74mg | Iron: 2mg