Roasted Tomato Purée

Name: Roasted Tomato Purée
Yield: Approximately 600 g
Ingredients: 1 kg Ripe plum tomatoes, halved; 15 g Garlic cloves; 30 ml Olive oil; 5 g Thyme; 4 g Salt; 10 ml Sherry vinegar

Slow-roasted ripe tomatoes, garlic and thyme, blended and passed.

Roasted Tomato Purée prepared as described in the recipe

Slow-roasted ripe tomatoes, garlic and thyme, blended and passed.

Approximately 600 g

Cook this

Ingredients

Batch

Ripe plum tomatoes, halved1 kg
Garlic cloves15 g
Olive oil30 ml
Thyme5 g
Salt4 g
Sherry vinegar10 ml

Method

Arrange tomatoes and garlic in a shallow tray with oil, thyme and salt.
Roast at 180°C conventional heat for 45 to 60 minutes until concentrated, without black edges.
Remove thyme stalks, blend tomatoes and garlic with tray juices, then pass through a fine sieve.
Finish with vinegar and reduce gently if a firmer plating texture is needed.

Chef’s notes

For fish, beans or savoury tart fillings; use ripe tomatoes for natural sweetness.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Sulphites.

Vegan

Last refined · October 2026