Serves: 5
Total Calories: 42
Yield: 2 1/2 Cups

6 cups water
6 large tomatoes
1 teaspoon finely chopped garlic

Bring water to boil in a large saucepan over high heat. Cut shallow cross in stem end of each tomato. Drop tomatoes into boiling water and blanch 2 minutes, then immediately drain and place in a large bowl or lice water to stop cooking process. Peel and seed tomatoes.

Puree tomatoes in a food processor or blender. Transfer puree to small saucepan, add garlic, and bring to boil over high heat. Reduce heat to low and simmer 15 minutes; cool. Puree can be kept in refrigerator up to 3 days; freeze for longer storage.

Nutritional Facts:

Serves: 5
Total Calories: 42
Calories from Fat: 0

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Chicken Stock
Lemon Grass Stock
Red or Green Bell Pepper Puree
Tomato Puree
Coconut Milk
Tamarind Juice
Cooked White Rice
Cooked Brown Rice
Sushi Rice
Sushi Rice Stock