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Purée of preserved tomatoes

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 11 ingredients

  1. Olives
  2. Salt
  3. Must
  4. Vinegar
  5. 2 cloves
  6. Olive oil
  7. a pinch of pepper
  8. Bouquet garni
  9. Onion
  10. Water
  11. Tomatoes
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

  2. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Melt the tomatoes with onion, ‘‘ bouquet garni,’ salt and pepper, drop them until the following day.
  2. Strain them through sieve and boil again the purée, stirring with spatula.
  3. Put them in bottles or boxes, well close and bring to ebullition during 30 minutes for the 1/2 pint, 45 minutes for 7/8 pint and 1 hour for 1 3/4 pint.
  4. A housewife will only make the preserved tomatoes in small boxes to be used at one time.
  5. If a thick and concentrated purée is necessary, as found in trade, the purée must then be reduced longer on the fire, without leaving to stir with the spatula.
  6. Preserved black olives (Picholines).
  7. —- Well matured, black and large olives;
  8. strongly pick them with a pin, put them in a basin and strongly salt them with grey salt, crushed with the roller.
  9. As this salt make them get empty, they are shacked from time to time and their water is removed.
  10. Quickly wash them, put them in grit pots and recover them with olive oil, add a pinch of pepper in grains and 1 or 2 cloves.
  11. Preserved gkerkins “ at cold.”” — There are two proceedings : Only put the gherkins, brushed and emptied with salt, in bottles with small onions, tarragon, a bay-leaf and recover them with vinegar.
  12. After six weeks, they can be eaten.
  13. In this way, the gherkins are soft as they have rendered water which has diminished the value of vinegar.
  14. Here is the second proceeding which gives crusty and well green gherkins.
  15. Preserved gherkins “‘ at warm.’?
  16. — Put the gherkins well closed in a linen with a large handful of fine salt and brush and strongly shacke them until they are wet with their water.
  17. Hang the linen over the gutter until the following day.
  18. Wipe them in another linen.
  19. Redden on the fire a copper pan in which a sufficient quantity of vinegar is poured, in order that the gherkins are well bathed.
  20. When it is boiling, pour it in a dishon the gherkins and leave during 24 hours.
  21. Same proceeding on the following day in re-boiling the same vinegar.
  22. Same proceeding on the following day, but with new vinegar, small onions, pimentos, grains of pepper and tarragon.
  23. The gherkins can be eaten 3 weeks after.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Spatula
  • Sieve