How To Make Tomato Puree Easy Homemade Recipe

About Tomato Puree Recipe

Tomato Puree is simply blanched or cooked tomatoes that are blended to a fine consistency and later strained with or without the addition of salt. If you have an excess of tomatoes and don’t know what to do, my easy suggestion is to purée them and freeze them in ice cube trays. Add the frozen tomato purée cubes to any dish where tomatoes are an essential ingredient, including pasta, sauces, curries and so much more! It is very easy to make homemade tomato purée. All you need are some fresh tomatoes and a pot of boiling salt water to make it. Feel free to use any type of tomatoes so long as they are ripe. Depending on the type of tomatoes, the consistency of the puree will be thin or thick. I use ripe, red, and meaty tomatoes like Romas which yield a thick purée. This tomato purée is made without any preservatives, so the shelf life is about 12 to 15 days in the refrigerator and 3 to 4 months in the freezer.

How To Make Tomato Puree

Prep Tomatoes

1. First, rinse the tomatoes very well. I have used 1 kilogram of tomatoes, but you can easily scale the recipe up or down depending on your needs. Using a paring knife or a small knife, make a ½ inch criss-cross cut on the base of the tomatoes (not on the stalk side).
2. Now take a large pan and heat water in it. The water should be enough for the tomatoes to be immersed. I used 2 litres of water for 1 kilogram of tomatoes. Make sure the tomatoes have space to move and are not overcrowded in the pan.
3. Add salt. I have added 2 teaspoons of salt. You can easily halve or double the salt depending on the amount of tomatoes you are using.
4. Let the water come to a rolling boil on a high heat.

Blanch & Purée Tomatoes

5. Gently place the tomatoes in the hot water. Feel free to use a slotted spoon to help you. Cook the tomatoes in the boiling water for 2 minutes.
6. Turn off the heat and leave the tomatoes immersed in the hot water for 10 to 15 minutes. Cover the pan with lid. Alternately, boil the tomatoes for 2 minutes in hot boiling water and then place them in cold water for 2 minutes.
7. Strain the tomatoes using a colander or strainer. Let them cool to room temperature.
8. Once the tomatoes are at room temperature, peel the skins and discard them.
9. Remove the stalk end of the tomato and discard.
10. Using a clean chopping board and clean knife and with clean hands, chop the tomatoes roughly. If you have a powerful high speed blender you can just throw in whole tomatoes in it. No need to chop them.
11. Add the chopped tomatoes in a blender jar or grinder jar.
12. Purée till smooth.
13. Place a bowl or pan beneath a juice strainer. Add the tomato pulp in the strainer.
14. While straining, stir with a spoon and press the pulp while stirring so that all the purée and pulp is strained leaving only the seeds in the strainer.
15. You will see a lovely red tomato purée collected in the bowl.

Storage Suggestions

16. Pour homemade tomato purée into a sterilized glass jar. To sterilize the jar, boil the jar and lid in hot boiling water for 5 minutes. You can refrigerate the puree for up to a week without any further processing.
17. You can also pour the purée in ice cubes trays for freezing, then cover the tray loosely with parchment paper or foil before freezing. Once they are frozen, remove them and keep in an air-tight box or a sealed zip-lock bag in the freezer. Just pop the cubes in any dish.
18. For canned tomato purée, pour the tomato puree in sterilized canning jars. Seal the jars and boil them in hot water for 15 to 20 minutes. Remove and let them cool. Later refrigerate for up to 2 weeks.

Recipes Using Tomato Purée

Brighten up your recipes by adding this homemade tomato purée to them. I am sharing some recipes from the blog where tomato is one of the main ingredients. Add this homemade tomato purée in any dish where tomatoes are mandatory or where you want to bring some tangy flavor to the food. Handy Tip: You can easily replace the chopped tomatoes with tomato purée. Replace 1 medium-sized tomato with ¼ cup of tomato puree.

Tomato Pasta Dishes

Sauces & Pizza

Indian Recipes Using Tomatoes

Soups With Tomatoes

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Vegetable Stock (Stovetop & Instant Pot) Pumpkin Puree Recipe (3 Easy Methods) Applesauce Recipe (Unsweetened) Coconut Milk Recipe | How To Make Coconut Milk This homemade Tomato Puree recipe from the blog archives first published in April 2020 has been updated and republished on February 2023.

title: “How To Make Tomato Puree Easy Homemade Recipe " ShowToc: true date: “2024-09-25” author: “Paul Oliver”

About Tomato Puree Recipe

Tomato Puree is simply blanched or cooked tomatoes that are blended to a fine consistency and later strained with or without the addition of salt. If you have an excess of tomatoes and don’t know what to do, my easy suggestion is to purée them and freeze them in ice cube trays. Add the frozen tomato purée cubes to any dish where tomatoes are an essential ingredient, including pasta, sauces, curries and so much more! It is very easy to make homemade tomato purée. All you need are some fresh tomatoes and a pot of boiling salt water to make it. Feel free to use any type of tomatoes so long as they are ripe. Depending on the type of tomatoes, the consistency of the puree will be thin or thick. I use ripe, red, and meaty tomatoes like Romas which yield a thick purée. This tomato purée is made without any preservatives, so the shelf life is about 12 to 15 days in the refrigerator and 3 to 4 months in the freezer.

How To Make Tomato Puree

Prep Tomatoes

1. First, rinse the tomatoes very well. I have used 1 kilogram of tomatoes, but you can easily scale the recipe up or down depending on your needs. Using a paring knife or a small knife, make a ½ inch criss-cross cut on the base of the tomatoes (not on the stalk side).
2. Now take a large pan and heat water in it. The water should be enough for the tomatoes to be immersed. I used 2 litres of water for 1 kilogram of tomatoes. Make sure the tomatoes have space to move and are not overcrowded in the pan.
3. Add salt. I have added 2 teaspoons of salt. You can easily halve or double the salt depending on the amount of tomatoes you are using.
4. Let the water come to a rolling boil on a high heat.

Blanch & Purée Tomatoes

5. Gently place the tomatoes in the hot water. Feel free to use a slotted spoon to help you. Cook the tomatoes in the boiling water for 2 minutes.
6. Turn off the heat and leave the tomatoes immersed in the hot water for 10 to 15 minutes. Cover the pan with lid. Alternately, boil the tomatoes for 2 minutes in hot boiling water and then place them in cold water for 2 minutes.
7. Strain the tomatoes using a colander or strainer. Let them cool to room temperature.
8. Once the tomatoes are at room temperature, peel the skins and discard them.
9. Remove the stalk end of the tomato and discard.
10. Using a clean chopping board and clean knife and with clean hands, chop the tomatoes roughly. If you have a powerful high speed blender you can just throw in whole tomatoes in it. No need to chop them.
11. Add the chopped tomatoes in a blender jar or grinder jar.
12. Purée till smooth.
13. Place a bowl or pan beneath a juice strainer. Add the tomato pulp in the strainer.
14. While straining, stir with a spoon and press the pulp while stirring so that all the purée and pulp is strained leaving only the seeds in the strainer.
15. You will see a lovely red tomato purée collected in the bowl.

Storage Suggestions

16. Pour homemade tomato purée into a sterilized glass jar. To sterilize the jar, boil the jar and lid in hot boiling water for 5 minutes. You can refrigerate the puree for up to a week without any further processing.
17. You can also pour the purée in ice cubes trays for freezing, then cover the tray loosely with parchment paper or foil before freezing. Once they are frozen, remove them and keep in an air-tight box or a sealed zip-lock bag in the freezer. Just pop the cubes in any dish.
18. For canned tomato purée, pour the tomato puree in sterilized canning jars. Seal the jars and boil them in hot water for 15 to 20 minutes. Remove and let them cool. Later refrigerate for up to 2 weeks.

Recipes Using Tomato Purée

Brighten up your recipes by adding this homemade tomato purée to them. I am sharing some recipes from the blog where tomato is one of the main ingredients. Add this homemade tomato purée in any dish where tomatoes are mandatory or where you want to bring some tangy flavor to the food. Handy Tip: You can easily replace the chopped tomatoes with tomato purée. Replace 1 medium-sized tomato with ¼ cup of tomato puree.

Tomato Pasta Dishes

Sauces & Pizza

Indian Recipes Using Tomatoes

Soups With Tomatoes

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Vegetable Stock (Stovetop & Instant Pot) Pumpkin Puree Recipe (3 Easy Methods) Applesauce Recipe (Unsweetened) Coconut Milk Recipe | How To Make Coconut Milk This homemade Tomato Puree recipe from the blog archives first published in April 2020 has been updated and republished on February 2023.