Quick-Cooked Tomato Purée (Passata di Pomodoro) Recipe

In a large saucepan, heat tomatoes over medium-high heat, stirring, until tomatoes begin to release their liquid. Bring to a simmer, then lower heat and cook, stirring occasionally, until much of the excess liquid has cooked off but the tomatoes aren't totally dry, about 15 minutes.

Transfer tomatoes and any juices to a vegetable strainer, a fine-mesh strainer, or a food mill set with the finest strainer. Strain the tomatoes of seeds and skin, pushing all the pulp and juices through; if straining by hand, use a wooden spoon and a scraping motion to pass the tomato flesh through into a bowl below. For an even smoother texture, pass the coulis once more through an even finer strainer.

Season with salt. Use the tomato purée in any recipe calling for a tomato purée, or freeze for up to 6 months.