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Tomato Purée

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. 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. 2

    Cook down

    Place the tomatoes in a pot and let them cook down while stirring until completely tender.

  3. 3

    Strain

    Rub the tomatoes through a fine sieve.

  4. 4

    Reduce

    Bring the purée back to a boil and let it cook while stirring for 20 minutes.

  5. 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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 735) → Modernised~87% of the text changedremovedadded
I kg. tomater. Tomatene tørkes i et 1 kg tomater (godt modne). Tørk tomatene med en fuktig klæde, brytes klut og brekk dem i stykker, stykker med hendene – bruk ikke kniv, røres over varmen. Når kniv.. Legg tomatene i en gryte og la dem koke ut under omrøring til de er godt utkokt, gnides gjennem helt møre.. Gni tomatene gjennom en hårsikt, koker finmasket sil.. Kok purén opp igjen og la den koke under omrøren omrøring i 20 minutter, fylles minutter.. Fyll purén på rene flasker, som lukkes hermetisk. Steriliseres ved 85° i ½ time. Omsteriliseres lukk dem hermetisk og steriliser 20 minutter ved 85° i 15 minutter. 100 °C.

Note on Modernised

Målet 1 kg tomater er beholdt. «Haarsigt» er modernisert til finmasket sil. Fremgangsmåten er delt i trinn på moderne norsk.

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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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