Paleo Garlicky Tomato Puree


Tomato season is almost gone.

I would be sadder about this if it weren't for apple and butternut squash season.

I got these beautiful heirloom tomatoes from my produce CSA share last week, and it just was a little too cold outside to make my normal gazpacho. As usual, I had a lot of garlic in the house, so I figured I would try my hand at a garlic-infused tomato puree.

My hand was quite good at this, if I do say so myself.

The Tools:


- 2 qt. crockpot

- 3 medium sized heirloom tomatoes
- 8-10 garlic cloves, minced
- 1 small white onion, coarsely chopped
- 1 t sea salt
- dash balsamic vinegar
- 1/4 cup green pepper
- 1/4 cup fresh cilantro

The Process:


Chop up your tomatoes, and then plop them in your crockpot. Using an immersion blender (you really need to get one if you don't have one already!) blend the tomatoes until you have a nice liquid.

After you've minced the garlic and chopped the onions, heat a bit of oil in a pan and saute the onions until they are translucent. Add the garlic and let it simmer for no more than 60 seconds -- you don't want the garlic to burn, you just want the flavor to come out a bit.

Add them to the crockpot. And then add the rest of the ingredients.

Using that oh-so-necessary immersion blender, blend until smooth.

Let it simmer on low for 3-4 hours, stirring every now and then, and serve garnished with more cilantro. I love how the crockpot lets flavors meld together so nicely. The garlic was pronounced, but not overpowering. This was a very solid fall soup.

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