How To Make Tomato Puree Recipe

I absolutely love this recipe because it’s incredibly fresh, turning simple ingredients into a delicious homemade tomato sauce that beats anything you’ll find in a jar. Plus, the process of blanching and peeling the tomatoes makes me feel like a total culinary pro, all while keeping it easy and fun!

I enjoy the process of creating tomato puree in my kitchen. For one, I get to work with some of the freshest, most flavorful tomatoes available.

I always use Romas, since they’re the most common plum tomato and incredibly meaty—that is, low in gel and seeds but high in flesh, juice, and flavor. A perfect tomato could easily shine alone in a dish.

But I always use it as the base of a sauce, to make braised beans, or in a soup or stew.

Ingredients

Ripe Tomatoes:
High in lycopene and vitamin C; offer depth and natural sweetness.

Salt:
Boosts taste and serves as a way to keep things fresh.

Olive Oil:
Contributes to a luscious mouthfeel and creamy texture; heart-healthy fats.

Sugar:
Assures the elevation of the food’s overall flavors; only a tiny amount is used, and you’ll never detect the vinegar’s flavor in the final dish.

Ingredient Quantities

• 2 pounds of ripe tomatoes (preferably Roma or plum)
• 1 teaspoon of salt
• 1 tablespoon of olive oil (optional)
• 1 teaspoon of sugar (optional, to balance acidity)

Instructions

1. Wash the tomatoes with cold water to get rid of any soil or grime, and dry them off with a clean towel.

2. A sharp knife is used to score a small ‘X’ on the bottoms of the tomatoes. This is done to prepare them for blanching.

3. A large pot of water should be boiling, and an ice bath can be prepared by filling a bowl with ice and water.

4. Add the tomatoes to the rapidly boiling water and blanch them for 30 to 60 seconds, or until the skin starts to pull away from the fruit at the ‘X’ cuts.

5. To stop the cooking process and make peeling the tomatoes easier, transfer them immediately to an ice bath.

6. When the tomatoes have cooled sufficiently to manage, peel off the skins with your fingers or a small paring knife. OPTIONAL: Cut the tomatoes in half and remove the seeds.

7. Peeled and seeded tomatoes get transferred to a blender or food processor. Smooth blending occurs to create the puree.

8. In a saucepan, over medium heat, pour in the tomato puree. Stir in the salt and, if you like, add the olive oil and sugar.

9. Allow it to reach a gentle simmer. Allow it to cook down for 15 to 20 minutes. Stir occasionally.

10. Take the saucepan off the heat, allow the tomato puree to cool, and keep it in sealed containers in the refrigerator for up to one week or in the freezer for longer-term storage.

Equipment Needed

1. Clean towel
2. Sharp knife
3. Large pot
4. Bowl
5. Blender or food processor
6. Saucepan
7. Stirring spoon
8. Sealed containers for storage

FAQ

• Q: Can I use any type of tomato for this puree?While any kind of tomato can work, ideal candidates for this sauce are the lower-moisture, flavor-packed Roma or plum tomatoes.
• Q: How long can I store homemade tomato puree?A: You can keep tomato puree in the fridge for up to one week, stored in an airtight container. If you want to store it for longer, though, freeze it—it will be good for up to six months.
• Q: Is the sugar necessary in the recipe?Sugar is not required, but it is used to balance the acidity of the tomatoes. If you want a flavor that is more true to nature, you can leave the sugar out.
• Q: Can I skip the olive oil?Yes, the olive oil is optional. It is mainly added for flavor and for a smoother texture.
• Q: How can I make the puree thicker?A: To obtain a thicker consistency, cook the puree longer over low heat to reduce the water content.
• Q: What is the best way to peel the tomatoes?The easiest method is blanching. Boil the tomatoes for 30 seconds, then transfer them to an ice bath. After that, the skins should come off easily.
• Q: Do I need to deseed the tomatoes?A: Taking out the seeds is not required and relies on your textural choice. Some individuals like a smooth puree devoid of any seeds.

Substitutions and Variations

If Roma or plum tomatoes cannot be found, use vine-ripened or San Marzano tomatoes as substitutes.
Regular salt can be substituted with sea salt or kosher salt.
Substitute avocado oil or canola oil for olive oil and enjoy another layer of flavor in your dish.
Sugar can be replaced with honey or maple syrup to neutralize acid.

Pro Tips

1. For added depth of flavor, consider roasting the tomatoes in the oven before peeling them. This enhances their natural sweetness and adds a smoky flavor to the puree.

2. If you desire a thicker texture for the puree, let it simmer for a longer period on low heat, allowing more liquid to evaporate.

3. Incorporate fresh herbs such as basil or oregano during the simmering process for added aroma and flavor complexity.

4. After peeling the tomatoes, reserve the skins and dehydrate them. They can be ground into a powder to use as a flavorful seasoning or garnish.

5. For an extra smooth puree, pass the blended tomatoes through a fine mesh sieve or a food mill to remove any remaining seeds or pulp bits.