Green Tomato Puree
Submitted by maddy 2
Green tomato puree simmered two hours with just water and sugar, then blended smooth. A tangy pasta sauce that turns unripe end-of-season tomatoes into something worth keeping. Freezes beautifully.
YIELD
6 cupsPREP
10 minCOOK
2 hrsREADY
2 hrsEnd-of-season green tomatoes that never had a chance to ripen on the vine get a second life as a bright, tangy puree. Three ingredients and two hours of slow simmering transform firm, tart tomatoes into a smooth sauce that works beautifully tossed with pasta.
The long simmer is what makes this work. Green tomatoes are tough and acidic when raw, but two hours over low heat breaks them down completely and mellows their sharpness. A couple tablespoons of sugar balance the remaining tartness without making the sauce sweet.
Blend in batches for the smoothest result, and use a stainless steel or enamelware pot. Acidic green tomatoes react with aluminum or cast iron and pick up a metallic taste.
Kitchen Tips
- Use firm, unripe green tomatoes, not green heirloom varieties that are meant to be eaten green
- Simmer covered so the liquid doesn’t evaporate too quickly. You need enough moisture for a pourable puree
- Blend in batches and vent the blender lid. Hot liquids expand and can blow the top off
- This freezes well in portions. Make a big batch at the end of summer and freeze for winter pasta nights
Variations
- Add garlic, onion, and basil to the simmer for a more complex sauce
- Stir in red pepper flakes for a spicy green tomato arrabbiata
- Use as a base for salsa verde or a tangy soup
Ingredients
Directions
Core tomatoes and cut into 1 inch chunks.
Place in a stainless steel or enamelware saucepan.
Add water and sugar. Bring to a boil over medium heat.
Lower heat to a simmer. Cover. Cook 2 hours or until tomato bits are very soft.
Place mixture, ⅓ at a time, in blender or food processor.
Process until smooth. Mixture can be frozen.
Serve tossed with pasta.
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