Allotments 4 All

An excellent method of storing tomatoes for later use in all sorts of recipes. Wash the tomatoes and immerse them in boiling water to loosen their skins and peel. Chop tomatoes into small chunks and place in a stainless steel or enamel pan with a little water. Gradually bring to the boil whilst stirring and simmer  for about two hours. Spoon off the foam as it develops and continue to stir frequently. Add approximately one teaspoon of salt for every litre and stir until dissolved. Alternatively, if you prefer a sweeter puree add one tablespoon of sugar per litre and stir until fully dissolved. Allow to thoroughly cool and freeze in portion sizes relevant to your needs.

I have a slightly differenty way of making tomato puree, which I find a bit quicker.
Wash the toms, place in large pyrex bowl in microwave without water and cook on full power uncovered for about 30 mins, stirring about every 10 mins.
Allow to cool, wipe the condensation from inside of microwave (there will be lots!).
Blitz the tomatoes with a hand held stick blender and pass the puree through a coarse stainless steel sieve using the back of a ladle to push it through. Then freeze in blocks. I don't add sugar or salt.
No skinning and it removes the pips too.

I freeze mine, take them out and the skin falls off  ;D
my tomato puree is thicker as I add courgettes, onion, garlic, chilli and blitz it, lovely on pasta and added to stews  :)

I have yet another method that I use for sauce or for tomato soup.  Its a real no fuss way to do it...
I just chop em up and put in a roasting pan with whatever I fancy - onion, garlic, chili, peppers etc and roast till the tom skins just start to blacken - Maybe 30-40 mins in a med to hot oven.  Longer for a sauce than for soup..
Then just pass through a mouli and bottle or freeze.

I think the roasting adds a but of extra flavour...Got a load to do today!! ;D