Simple Roasted Tomato Puree..

[Millymollymandy]

Hope you're not doing cherry toms then as that'll take all day.... mine was mostly cherry toms with a few chopped up beef ones, so possibly why there was so much liquid. But it'll be a great base for soups and sauces, not too sure if I want it 'neat' on pasta because it's a bit sweet!

[patR]

Hi. If its still that runny, you didnt leave it long enough roasting, it takes time, to roast off the juice. mine goes nice and gloopy and sort of caramelises the onions and garlic etc... and only goes a little runnier when I blend it. When it goes cold in the jar it sets firmer too.
All I do to my jars to sterilise them is fill a bowl with boling water from the kettle and dunk them in there...

[Millymollymandy]

How long did you cook for then Pat and at what temperature? I stopped when the toms were really squidgy and most of the juice had run out anyway, I thought if I left them in any longer there wouldn't be anything left of them! I think they were in for about 3/4 hr at 190C (had a crumble in so had to have that temp).

[yvette]

Sounds fantastic - wonder if I could add aubergine? Anyone tried this?

[patR]

Hmmm its hard to tell times and temps as we have a log fired range. You defo have to cook them longer, yes they do cook down a lot, remember you are trying to reduce them and concentrate the flavours, (like tomato puree in the tubes) I give mine a stir and a poke every now and again, I fill a large roasting dish with many layers and in a med hot oven, till it goes to a thick gloopy mush then I blend it.. when it cools it will be really thick and almost set...
And very concentrated taste!

[oldjerry]

Lucia roasts them till there almost caramelised,lovely.A nice thing to do with aubergines is to slice them about as thin as sliced beetroot then salt to remove excess water,then sprinkle with olive oil and griddle on a small George Forman (£2 car boot) but griddle pan will do them better, then when cooled bottle up with olive oil.

[Millymollymandy]

Mine were in about an inch of liquid in a big roasting pan, so might have taken a looooooooong time to evaporate that off!!! I think big toms roast a bit better than cherry toms.

[battybird]

Made a load yesterday...really lovely smell while it was roasting...had to force myself to bottle it all and not just cook pasta there and then! I had already done dinner! MMM maybe your "glug" of balsamic and oil was bigger than Pats?? I sterilise my jars in the microwave which works really well and is quick!

[Millymollymandy]

I didn't do that much of a glug honest just slooshed olive oil around the pan and probably the equivalent of about a tablespoon of balsamic. They just seemed to saute in their own juices rather than roast which is why I was asking what temp as I suspect 190 was not hot enough for any browning, and we all know that when something is swimming in something it doesn't brown up - like meat that starts swimming in too much fat

[patR]

Sounds like thats the solution, not hot enough oven. Mine always start out with tons of juice, but it does cook down, thats the point, to get the really concentrated taste, you need to reduce all that juice and flavour .... its worth it...
Im making some with huge handfuls of basil in at the mo as Ive two whole rows to use up...

Hello Ruth

[battybird]

Hi Pat
Got to make more this weekend as those tomatoes my son started are enormous (he has no garden so bought loads of seeds and then passed them all to us as seedlings!!) ...the last few look like big red grapefruit with lots of wrinkles. Lovely flavour but .....too many plants! MMM I cooked mine at gas 7 for about 45 mins (might have been longer..they looked brown and mushy with no "sloppy juice") so sounds like that was the problem.

[Millymollymandy]

'Snot a problem really though as I've got a nice sauce base which already has garlic and onion and herbs in so will make a quick cheat's bolognese!

[battybird]

Used some to make a delicious tomato and basil soup for supper!!

[WhiteWolf]

SWMBO made a batch of this today (but forgot the garlic ), left it roasting several hours on the lowest oven setting.

She has whacked the result (great tasting) gloop into jars and has topped off with olive oil. These are now sitting in the fridge.

Our question is, how long will this last - either in or out of the fridge?

Are we talking weeks or months?

Regards

WW

[patR]

mine lasts all winter , I have a cool kitchen shelf.... as long as the oil seal is intact it should be fine, it keeps out the air and any bugs..