Why should I not use a knife on the tomatoes?

The recipe says the tomatoes should be wiped with a damp cloth and broken into pieces with your hands, not cut with a knife. Follow this as in the 1914 original.

How do I get the purée smooth?

Cook the tomatoes down well while stirring, then rub them through a hair sieve (fine sieve). The purée is then cooked further while stirring for 20 minutes.

How is the purée preserved?

It is filled hot into bottles that are sealed airtight, and then sterilized for 20 minutes at 100 °C.

How many tomatoes do I need?

1 kg of tomatoes is the whole recipe – no other ingredients. The total working time is about 90 minutes.

Tomato Purée

Name: Tomato Purée
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg tomatoes (well ripened)

Erken's 1914 recipe for tomato purée: 1 kg tomatoes wiped with a damp cloth, broken into pieces by hand, cooked down, strained through a fine sieve, boiled 20 minutes while stirring, bottled and sterilized 20 minutes at 100 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 610 (falt i det fri)

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About the dish

From "Vegetables, preserved" in Stor kokebok (1914). Erken warns against using a knife on the tomatoes – they were broken by hand, probably to avoid iron discoloring the fruit.

How to make it

1
Prepare the tomatoes
Wipe the tomatoes with a damp cloth and break them into pieces with your hands – do not use a knife.
2
Cook down
Place the tomatoes in a pot and let them cook down while stirring until completely tender.
3
Strain
Rub the tomatoes through a fine sieve.
4
Reduce
Bring the purée back to a boil and let it cook while stirring for 20 minutes.
5
Fill and sterilize
Fill the purée into clean bottles, seal them airtight and sterilize for 20 minutes at 100 °C (210 °F).

Changes from the original

The measure of 1 kg tomatoes has been kept. "Haarsigt" (hair sieve) has been modernized to fine sieve. The method has been divided into steps in modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 610) → 1949 (korrekturlest, s. 735)~49% av teksten endretfjernetlagt til

1 I kg. tomater. ~~Tomater tørres~~ Tomatene tørkes i et ~~fugtig~~ fuktig klæde, brytes i stykker, bruk ikke kniv, røres over ~~ilden. Naar~~ varmen. Når de er godt utkokt, gnides de gjennem en ~~haarsigt,~~ hårsikt, koker igjen under omrøren i 20 minutter, ~~fyldes paa~~ fylles på flasker, som lukkes hermetisk. Steriliseres ~~20 minutter~~ ved ~~100°.~~ 85° i ½ time. Omsteriliseres ved 85° i 15 minutter.

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Frequently asked questions

Why should I not use a knife on the tomatoes?: The recipe says the tomatoes should be wiped with a damp cloth and broken into pieces with your hands, not cut with a knife. Follow this as in the 1914 original.
How do I get the purée smooth?: Cook the tomatoes down well while stirring, then rub them through a hair sieve (fine sieve). The purée is then cooked further while stirring for 20 minutes.
How is the purée preserved?: It is filled hot into bottles that are sealed airtight, and then sterilized for 20 minutes at 100 °C.
How many tomatoes do I need?: 1 kg of tomatoes is the whole recipe – no other ingredients. The total working time is about 90 minutes.

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