Recipe: Clear Tomato Extract

the appetizer:

Though once dominated by British culinary tastes, Australian cuisine is now influenced by a variety of Mediterranean and Asian foods introduced by immigrant cultures. Many people living outside of Australia think of native Bush Tucker when they contemplate Australian food, but Southeast Asian, Greek, Lebanese and Italian influences are now more common.

Clear Tomato Extract

Makes 5 cups (1.25 litres/2 imp. pints)

This tomato extract can be used to intensify the tomato flavour of soups and sauces. The pulp can be used when making a stock, or in a soup or casserole.

Ingredients

2 kg (4 lb) tomatoes

To make tomato extract, roughly chop the tomatoes and process in a food processor. Line a sieve with muslin or a thin kitchen cloth and place over a plastic container. Pour in the puréed tomatoes, cover with plastic wrap (cling film) and let stand overnight. The next day, carefully lift off the sieve and discard the tomato pulp. The liquid that remains can be stored in the refrigerator for up to 4 days. It can also be frozen.

Recipe From:
A Taste of Australia: The Bather's Pavilion Cookbook
By Victoria Alexander and Genevieve Harris
Photographs by Rodney Weidland
Ten Speed Press
Cloth, $27.95
122 pages, full-color photography throughout
ISBN 0-89815-756-0
Reprinted with permission

Australia

What to Eat

Bush Tucker

About Bush Tucker
An Aussie Reports on Her Native Bush Tucker by Jacqualine Hollingworth
Colloquialisms & Menu Guide
Bush Tucker Glossary
About Ms. Hollingworth

Recipes

Traditional Australian Recipes

Cookbook Profiles with Recipes

Australian Food: In Celebration of the New Australian Cuisine
by Alan Saunders

Fusions, A New Look at Australian Cooking
by Martin Webb and Richard Whittington

A Taste of Australia: The Bather's Pavilion Cookbook
by Victoria Alexander and Genevieve Harris

Australian Wine

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This page modified January 2007

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