TO MAKE TOMATO PUREE

Bay of Plenty Beacon, Volume 5, Issue 29, 16 March 1942, Page 6

TO MAKE TOMATO PUREE

Sufficient to make two gallons in 4 half-gallon jars, 8 quarts, or 16 pints. Preserving pan capacity, 3 gallons. First obtain ripe tomatoes, wash thoroughly, cut in hall', put 1 pint of water in pan to prevent burning; there is sufficient liquid in the tomatoes. Add 1 tablcsponful of salt, stir well, and bring to the boil. Continue boiling for 5 minutes. See that jars, rubber rings and lops arc thoroughly sterilised by heating in oven to a temperature of about 2r>o. Fill .jars when tomatoes are cooked, scrcw down tight immediately. Tip jars upside down to see if leaks develop until cool; give tops a final screw before putting away in a cool place. If careful attention is paid to directions, they Avill ltecp indefinitely. When opened for use, contents will keep at least two days, and twice as long if refrigerator is available. This makes an excellent breakfast when grilled with bacon in the tomatoes, stews and soups, grilled chops, etc. Sliced cheese and tomatoes grilled is a suitable dish for vegetarians.