Tomato Puree

2 large ripe tomatoes, chopped
2 onions, chopped
1 red pepper, deseeded and chopped
1/2 cup red wine, use a wine you like to drink
Combine all the ingredients in a pan and bring to the boil. Simmer uncovered for 20 minutes, or until the mixture thickens.
Blend until smooth. Strain and allow to cool.
Will keep in the fridge.
Makes a good topping base for a pizza.
Is good in soups and stews and some main meals.
If made in large quantities place in sterile jam jars and seal.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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