Recipe(tried): Easy Tomato Puree

Easy Puree

Wash and halve fresh tomatoes. Cook until soft. Puree by forcing through sieve or use food mill or other strainer. Pour tomato puree into tapered plastic containers, refrigerate overnight. Allow juice and serum to separate, freeze containers of juice. When ready to use or cook down remove solid block from container and scrape off or rinse away the serum. The remaining puree will not require much additional cooking down. Resulting puree may be canned by adding 1 tablespoon bottled lemon juice in pint and processing for 15 minutes in simmering water bath.