Cooked Tomato Puree

Ingredients

• 3 medium ripe tomatoes (about 300g)
• 1 teaspoon olive oil (optional)

Method

1. 01

   Wash ripe tomatoes and score a small X on the bottom of each with a sharp knife.

2. 02

   Place tomatoes in boiling water for 30–60 seconds until the skins start to peel back, then transfer to ice water.

3. 03

   Peel off the skins and cut the tomatoes in half. Scoop out and discard the seeds.

4. 04

   Place the tomato flesh in a small saucepan and cook over medium-low heat for 12–15 minutes, stirring occasionally, until thick and jammy.

5. 05

   Transfer to a blender and blend until smooth. Press through a fine mesh sieve to remove any remaining seeds or fibres.

How to offer

Use as a flavourful base to mix into vegetable purees or spoon directly. Cooking tomatoes increases their lycopene content.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Excellent source of vitamins A and C. Contains lycopene, potassium, and antioxidants. Low in calories.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer