From the <em>I Love New York</em> cookbook by Daniel Humm and Will Guidara <br /> <br />Note: The original recipe calls for 8 large beefsteak tomatoes in order to produce about 5 cups of roasted purée. I filled two sheet pans with about 9 1/2 pounds of both beefsteak and cherry tomatoes, and I got about 14 cups of purée. Roast as many tomatoes as you wish, but you will need at least 3 pounds for this recipe. The extra juice freezes well. <br /> <br />Reducing: After the tomatoes are roasted and passed through a food mill, they will be reduced with sugar and vinegar until the mixture is about 3 1/2 cups. You can eye this—as long as the mixture is thick and looking somewhat like ketchup, it will be fine—or you can do this trick before you start cooking: Fill whatever pot you are going to use with 3 1/2 cups water; take a skewer or chopstick and dip it into the water; mark where the water hits the skewer/chopstick with a marker or a rubber band. Once you have this stick marked, you can dip it into the reducing tomato mixture to gauge how it is doing.

Share: