Tomato Puree (Basic tomato sauce)

1. 1

   Core tomatoes.

2. 2

   Cut a slit in the skin of each.

3. 3

   Place in a 2 1/2-quart souffle dish and cover tightly with microwave plastic wrap.

4. 4

   Cook in a 650-to 700-watt oven at 100 percent power for 12 minutes.

5. 5

   Prick plastic with the tip of a sharp knife to release steam.

6. 6

   Remove from oven and uncover carefully.

7. 7

   Pass tomatoes through the medium disc of a food mill.

8. 8

   Return tomato puree to dish and cook, uncovered, at 100 percent power for 20 minutes, stirring once or twice, until puree is reduced by half.

9. 9

   Remove from oven and use, or let cool to room temperature and refrigerate or freeze in 1-cup or 1/2-cup quantities in microwavable storage containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.