Recipe: Sun-Dried Tomato Puree (food processor)

SUN-DRIED TOMATO PUREE

"Use in soups, stews or to spread thinly over toast or pizza crusts."

1 oz. (about 3/4 cup) sun-dried tomatoes
1 cup water
1 to 2 tsp. light olive oil

Put the tomatoes and water in a small, heavy saucepan and bring to a boil. Lower the heat and simmer gently for 15 minutes. 

Transfer the tomatoes and their liquid to a food processor. Process for several minutes, until the sauce is fairly smooth and the skins are broken up. If necessary, add more water to loosen the mass and make it easier to puree. 

Transfer the puree to a clean jar, film the top with oil and cover it tightly. Store it in the refrigerator.

Makes approximately 1/2 cup
From: Risa G., NJ
Source: The Savory Way Cookbook by Deborah Madison

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