Tommy Tom Tom..

This is what we've been waiting for ALL. YEAR. It's August and we are up to our eyeballs in tomatoes. The joy.

Last weekend Shelley hosted an all tomato class making everything from Tomato Water Bloody Marys to Sweet Tomato Tarte Tatin for dessert. And, we're spending hours canning these ripe beauties to use all winter.

All-Purpose Tomato Puree

Makes 4 pints

This is our go-to out of season tomato for Minestrone we make in our knife skills class and the tomato sauce we make in our Italian class - anytime we want sweet sun-kissed tomato flavor as a liquid.

9 pounds ripe red tomatoes
Kosher salt

Cut the tomatoes into pieces small enough to catch in the blender, discarding the stem end. Blend the tomatoes in batches if necessary, then pour the puree into a large heavy pot and bring to a boil. Boil the tomatoes until they have reduced by about ⅓ in volume and are slightly thickened. Stir in 2 teaspoons salt and additional salt to taste.

Divide the puree between washed and sterilized jars filling to ½-inch below top of jar. Follow the steps to seal the jars, letting them boil for 10 minutes to seal the jars. Transfer the jars to a cloth lined work surface and let them cool until you hear the lids ping, 30 minutes to an hour.

Ian KnauerComment