Make Tomato Puree

Tomato puree can be used as a base for other recipes such as marinara sauce, soup or salsa. It is different from tomato sauce, because it is usually thicker, does not have as many ingredients and cooks for a shorter period. Fresh tomato puree is difficult to find in stores, but you can make your own and store it for future use. The following steps will help you create your own tomato puree.

Ingredients

Basic tomato puree:

• 2 lbs (approx. 1 kg) fresh tomatoes
• 1/2 cup vinegar (optional)
• 1/2 cup sugar (optional)
• 1 tbsp salt (optional)

Tasty tomato puree:

• 300g tomatoes, fresh
• 30ml butter
• 900ml stock
• 100g onion, sliced finely
• 100g celery, sliced finely
• Seasoning with chopped parsley

Steps

Basic tomato puree

1. Gather fresh tomatoes.
   • Any variety will work. Plum tomatoes are commonly used for tomato purees.
2. Remove any leaves and stems from the tomatoes and rinse off dirt.
   • Cut the stem area off the top of the tomato, then cross-cut a slit into the bottom of the tomato. This promotes even cooking and makes it easier to peel the tomato skins off later.
3. Boil a large pot of water.
4. Add the tomatoes and cook for 5-15 minutes.
5. Remove the tomatoes from the boiling water and put them into a pot of cold water.
   • Leave them in the cold water for 5 minutes or until the skins begin to split.
   • This is called blanching and loosens the skin for easy peeling.
6. Peel the skins off the tomatoes if you do not want them in your puree and discard.
   • Some people leave the skins on and allow them to be pureed.
7. Cut the tomatoes in half.
   • Remove the seeds and juice if you do not want those parts. This is optional.
8. Puree the tomatoes in a food processor.
   • If you have removed the juice and seeds, you will have a thicker puree and it will be a darker red color.
9. Boil the pureed tomatoes with 1/2 cup of vinegar, 1/2 cup of sugar (optional) and 1 tablespoon of salt per 2 lbs. (1 Kg) of fresh tomatoes.
   • This entire step is optional, but will allow the tomato puree to keep longer. Some cooks prefer to use the pure tomato puree and not add the other ingredients.
   • You can also add sauteed onions and/or green peppers to cook with the tomato puree.
   • Simmer the puree until you have the desired consistency. This time can vary depending on the type of tomato you are using. The time frame can range from 30 minutes to 1 hour. Remove the lid after the first 20 minutes to allow the puree to cool down.
10. Store your homemade tomato puree in small-to- medium-sized containers.
    • If you are planning on storing the puree for a long period, be sure to follow proper preserving guidelines, such as creating a proper acidic balance, reheating to a boil before storage and using clean storage jars to avoid bacteria growth.
    • Another way to store the puree is to freeze it in an ice cube tray and store the frozen puree cubes in a bag in your freezer. This takes up less space and allows you to access varying amounts of puree as needed.

Tasty tomato puree

1. Add the butter to a frying pan or skillet. Add the onion and celery. Cook until translucent.
2. Add the tomatoes.
3. Pour in the stock. Bring to the boil. Reduce to a simmer. Continue simmering until the base softens.
4. Remove from the heat. Allow to cool a little, then blend. Add the seasoning before blending. Blend to the desired consistency.
5. Serve. Add chopped parsley before using or serving.

Tips

• The best tomatoes to use are ripe (but not over-ripe) summer tomatoes that are at their peak.
• Don't thaw and refreeze tomato puree.
• You can reduce the acidity of the puree by leaving out the seeds and juice and only pureeing the meat of the tomato.
• Use nonreactive pots for cooking tomatoes.
• As an alternative to boiling, you can drizzle olive oil and roast the tomatoes in an oven at 350 degrees for 2 hours or sauté  the tomatoes in olive oil for 15 minutes.

Warnings

• Bacteria can form if you do not preserve or store tomato puree properly. This can cause botulism.

Things You'll Need

Method 1:

• 2 large stock pots
• Storage containers or canning jars

Method 2:

• Cutting board and knife
• Frying pan or skillet
• Wooden spoon

Related Articles

• Puree Meat
• Use an Overripe Tomato
• Make a Basic Tomato Sauce
• Make Fresh Tomato Sauce
• Make Tomato Ketchup
• Make Tomato Soup

Sources and Citations

• http://www.vegetarian-cooking-recipes-tips.com/tomato-puree.html
• http://www.epicureantable.com/recipes/S/sotomato.htm
• http://www.epicureantable.com/articles/atomato.htm
• http://en.wikipedia.org/wiki/Tomato_pur%C3%A9e

See also

• Make Stewed Tomatoes
• Ripen Green Tomatoes
• Make Sun Dried Tomatoes

What links here

• Freeze Tomatoes
• Make Baked Spaghetti
• Make Tomato Juice from Fresh Tomatoes
• Make Tomato Paste