Best Homemade Tomato Puree Recipes

HOMEMADE TOMATO PUREE

Steps:

• Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
• Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
• Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
• Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.

TOMATO PUREE

Steps:

• Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.
• Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
• Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.
• Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.

TOMATO PUREE

Steps:

• Gather the ingredients.
• Starting with clean, dry tomatoes, halve smaller tomatoes and roughly chop larger tomatoes. The tomatoes are going to be pureed, so they don't need to be chopped evenly; cutting allows the tomatoes to release their liquid and cook down faster.
• Put all the tomatoes in a pot.
• Over medium-high heat, bring them to a boil. As the temperature in the pot increases, the tomatoes will release some of their liquid, providing their own liquid in which to cook. Reduce the heat to maintain a steady and active simmer (gentle small bubbles should pop up here and there). Cook, stirring frequently until the tomatoes start to break down, for 10 to 15 minutes.
• Let the mixture cool for at least 5 minutes. Run the tomato mixture through a food mill or whirl quickly in a blender or food processor.
• Strain the puree through a fine-mesh sieve to remove the seeds and bits of skin; this also makes for a smooth puree.
• If the tomato puree is thin and looks watery, you can return the puree to the pot, bring it to a boil, and then reduce the heat to maintain a simmer. Cook until it reduces to the texture you want, stirring often. Taste it along the way-you want a nice, bright tomato flavor along with a smooth and slightly thick texture.
• Transfer the puree to sealable container(s), leaving an inch of headroom, and chill or freeze until ready to use.
• Bring a large canning kettle full of water to a boil.
• Sterilize the pint jars by boiling them for 10 minutes.
• Allow the jars to air dry.
• Soften the lids by simmering them for a few minutes.
• Put 1/4 teaspoon citric acid or 1 tablespoon lemon juice in each pint jar.
• Return the puree to the stove and bring back to a simmer.
• Fill each jar with the hot tomato puree, leaving about 1/2-inch headspace at the top of each jar.
• Set the lids on the jars and secure them with the rings.
• Lower the jars into the canning kettle and boil for 40 minutes. The jars should be covered by at least 1-inch of water.
• Remove the jars and let cool.

SUN-DRIED TOMATO PUREE

Steps:

• Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.

TOMATO PUREE

Steps:

• SIMMER all ingredients until soft.
• Press through sieve, season with salt and pepper.
• Fill jars to within 1/2 inch of top.
• Put on cap, screw band firmly tight.
• Process in Boiling Water Bath 45 minutes.

HOMEMADE TOMATO SAUCE I

Steps:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

OVEN-ROASTED TOMATO PASTE OR PUREE

Steps:

• Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
• Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
• Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
• When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
• I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
• This freezes well, too.