Total time: 15 minutes plus 1 hour chilling | Serves 4
- 2 pounds tomatoes
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons (12-year-old) balsamic vinegar or good-quality wine vinegar
- Coarse salt
Step 1Core and blanch tomatoes 10 seconds in boiling water, shock in ice water and peel. Slice tomatoes in half along their equator and squeeze to remove seeds. Puree in blender until smooth, while adding oil and vinegar; season with salt to taste while continuing to blend. Taste puree and adjust seasoning if necessary.
Step 2Press puree through fine mesh strainer using ladle into clean container, cover and refrigerate 1 hour.
137 calories; 610 mg sodium; 0 cholesterol; 11 grams fat; 11 grams carbohydrates; 2 grams protein; 1.44 grams fiber.
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