How to Make Tomato Puree

Last Updated: May 9, 2022 Tested

Tomato puree can be used as a base for other recipes such as marinara sauce, soup, or salsa. Fresh tomato puree is difficult to find in stores, but you can make your own delicious version at home and store it for future use.

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

Method 1

Method 1 of 2:

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.
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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.

Method 2

Method 2 of 2:

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.

Community Q&A

Question

Am I supposed to remove the seeds?

Community Answer

You can, but you don't have to. Some people leave them in because they like the texture of the seeds. Removing the seeds will give you a more professional result, however.
Question

How can I preserve tomato puree for a long time?

Community Answer

Use a measuring spoon to drop dollops of tomato paste into a small pan or container (preferably lined with parchment paper). Freeze the dollops of tomato paste until solid. Put them in a bag or container for long-term freezer storage.
Question

What stock is being referred to in the recipe?

Community Answer

This article uses vegetable stock, which can be found in most grocery stores where you find things like beef and chicken stock. You could also make your own vegetable stock, or use another stock of your preference.