Homemade Tomato Puree

👨‍🍳 Method

For the Fried onion

1. 1
   Cut a small cross in the bottom of each tomato, blanch 30 seconds in boiling water, transfer to cold water and peel. Purée the tomatoes.

   KnifeStovePot
2. 2
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Add and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 6
   Pour the sauce into a clean jar and close it; it keeps in the refrigerator up to week.

   JarRefrigerator