Tomato puree is a kitchen staple that can elevate the flavor of countless dishes, from soups and stews to sauces and casseroles. Making your own tomato puree at home not only ensures you have a fresh, preservative-free product, but it can also be stored to last for up to three months. Here’s a straightforward recipe and tips on how to make and store tomato puree so you can enjoy the taste of ripe tomatoes long after their season has ended.
Ingredients for Homemade Tomato Puree
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Fresh ripe tomatoes (about 5 pounds for a good batch size)
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Salt (to taste)
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Lemon juice (optional, for preserving color)
Steps to Make Tomato Puree
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Prepare the Tomatoes:
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Begin by washing your tomatoes thoroughly. Remove any stems and cut out the cores. For a smoother puree, you can also peel the tomatoes, though this is optional. To peel them easily, make an X at the bottom of each tomato and blanch them in boiling water for about a minute until the skins start to peel away.
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Cook the Tomatoes:
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Cut the tomatoes into quarters and toss them into a large pot. Cook over medium heat. As the tomatoes warm, they will release their juices and begin to break down. Stir occasionally to ensure they cook evenly and don’t stick to the bottom of the pot.
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Simmer:
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Once the tomatoes have fully broken down, add a pinch of salt and continue to simmer the mixture for about 20-30 minutes to reduce it and concentrate the flavors. For enhanced preservation, you can add a splash of lemon juice.
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Blend and Strain:
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Remove the pot from the heat. Use an immersion blender to puree the tomatoes directly in the pot until smooth. For an extra smooth consistency, strain the puree through a fine mesh sieve to remove seeds and any remaining skins.
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Cool and Store:
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Let the puree cool completely at room temperature. Once cool, portion the puree into jars or airtight containers. Leave about an inch of headspace at the top if you plan to freeze it.
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Storing Your Tomato Puree
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Refrigerator: Store your tomato puree in the refrigerator for up to a week.
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Freezer: For longer storage, freeze the puree. It can last for up to three months in the freezer. Label your containers with the date so you keep track of their storage time.
Tips for Using Your Puree
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Thawing: Thaw frozen puree overnight in the refrigerator or on the defrost setting in the microwave.
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Versatility: Use your homemade tomato puree in any recipe that calls for canned tomato puree. It’s perfect for pasta sauces, curries, or even as a base for homemade ketchup.
Conclusion
Making your own tomato puree is not only cost-effective but also a healthier alternative to store-bought versions that may contain additives. With this simple recipe, you can preserve the fresh flavors of tomatoes and have a versatile ingredient on hand that enhances a variety of dishes. Enjoy the process and the delicious results!
