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Seasoned Tomato Pulp

seasoned tomato pulp

This preparation approximates the flavor of fresh tomatoes that are exposed to the intense heat of a wood-burned pizza oven.  When delicious vine-ripened tomatoes are plentiful, you may wish to prepare the pulp in quantity and freeze in small batches for up to several months.

1 1/4    pounds ripe plum tomatoes, or 1 cup (28 ounces) high-quality peeled tomatoes packed in tomato juice or puree
3    tablespoons extra-virgin olive oil
1    teaspoon minced garlic (optional)
    Salt

Peel, seed, drain, and chop the tomatoes.  Transfer to food processor and blend to a chunky puree.

Heat oil in saucepan over medium heat.  Add garlic (if using) and cook, stirring frequently, until soft by not browned, about 1 minute.

Add tomatoes and cook, uncovered, stirring occasionally, until almost all liquid is evaporated, 15 to 20 minutes.  Season to taste with salt and set aside to cool to room temperature.

Use immediately, or cover and refrigerate for up to 1 week; return to room temperature before using.

Makes about 1 cup

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