Seasoned Tomato Pulp
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
Great for pizzas and pasta
Hands-on time: 10-15 minutes for canned, probably 25-30 for fresh
Total Cooking time: 20 minutes
Makes 1 cup
1 can (28oz/794g) tomatoes packed in juice or tomato puree – my choice is San Marzano or 1¼ lb/635g ripe plum tomatoes
3 tbsp extra virgin olive oil
1tsp-1tbsp garlic, minced (optional says the book, but not an option in my house!)
1. If using canned: pour through a strainer set over a bowl to remove juices (which can be used for soups, so reserve it. If the tomatoes are whole, slice in half horizontally and squeeze out and discard seeds and remaining juices.
If using fresh tomatoes: bring a pot of water to a boil over high heat and have a large bowl of iced water close by. Use a sharp knife, cut out and discard the stem and hard core. Carefully drop the tomatoes into the boiling water and blanch for 30 seconds. Use a slotted spoon and place in bowl of ice water. Let stand for 2 minutes. Transfer to work surface, pull the loosened skin off the tomatoes and slice them in half horizontally. Squeeze over the sink to release juices and seeds, using your fingers to scrape out the cavity. Discard the seeds.
2. Chop the drained tomatoes or pulse in food processor until they form a chunky puree.
3. In a medium saucepan, heat oil over medium heat. Add the garlic and cook stirring frequently until soft but not brown (less than a minute). Add the tomatoes and cook uncovered, stirring often, until the liquid is evaporated (15 minutes or so). Season to taste with salt and set aside to cool to room temperature.
4. Use immediately or cover and refrigerate for up to 1 week. Return to room temperature before using.