Homemade Tomato Puree
Homemade tomato puree is a great way to use surplus tomatoes and/or save money when cooking meals.
It is used extensively in many Italian recipes (such as, Bolognese sauce, tomato sauce, soups, etc.)
This recipe is similar to the tomato paste ice cube recipe, but a lot easier to make.
Once you’ve made the puree you can either store it in the freezer (for a long time) or a resealable jar
How to make homemade tomato puree
Ingredients
- 1 kg tomatoes
- 100 g Sundried tomatoes – optional (See note below)
- 1 tsp salt
Equipment needed
- 1 Saucepan
- 1 Food mill
- 1 Slow cooker – optional
Instructions
- Step 1 – prepare the tomatoes
- Wash & dry the tomatoes, remove the stem and cut into large chunks
- Optionally – also cut the sundried tomatoes into small chunks
- Step 2 – cook the tomatoes
- Add the chopped tomatoes into a sauce pan and add the salt
- Heat on high for about 5 minutes until they start to lose their moisture.
- Then reduce the heat to low and heat for about 1 hour, until they have turned into a thick sauce
- Step 3 – Mill the tomatoes
- Put the food mill above a large bowl and add the cooked tomatoes.
- Keep turning the mill until you only have the dried pulp left
- Step 4 – Finalise the puree
- Then either pour the tomato juice back in the saucepan or in a slow cooker
- Heat on low heat – for a saucepan about 30 minutes to 1 hour, in the slow cooker 2 to 3 hours
- Step 5 – Store the tomato puree
- Then store using your selected option. (see below)
How to store homemade tomato puree
Option 1 – Frozen
This is a very easy option.
Let the tomato puree cool down and then use a spoon to put them in an ice cream tray. When frozen then transfer the cubes into a freezer bag.
And then simply use the cubes when required.
Option 2 – Resealable glass jars
If you don’t have much freezer space this is the alternative option – try to use the smallest jars you can get. Simply because the tomato puree is quite concentrated and you don’t need to use that much when cooking.
Jars are a bit more difficult but the advantage is that you can store it at ambient temperature, in a dark cupboard.
To do this you will need resealable glass jars, which need to be sterilised.
All you do is preheat the oven to 160 to 180°C. At the same time wash the jars and lids in hot soapy water.
Then you rinse the jars but do not dry them. Put the jars on a baking tray and put in the oven for 10 minutes. At the same time soak the lids in boiling water for a few minutes. Then take the jars from the oven and let cool on a kitchen towel
Use a funnel fill each jar, but not to the rim – leave about 1/2 inch from the top – and put on the lid. Put a dish towel in a large pot and put the jars on top. (That’s to stop the danger of them getting damaged). Fill the pot with water, so that the jars are covered, and bring to the boil.
Boil the jars for 40 minutes and then remove the jars and let cool down. If the lids are indented then the seal is perfect, if not use that jar within 14 days.
2 items that make a difference.
Item 1 – type of tomato used
The type of tomato you use will make a real difference – all depending on the size of the skin, water content, etc.
The tomato I used in the video was the Roma tomato, similarly San Marzano also have a lovely flavour.
Sun dried tomato ?
I also added sundried tomatoes to add some extra flavour – not essential but personally I think it adds even more flavour
Item 2 – Food mill or Food processor?
There are 2 main ways to make tomato puree.
If you use a food processor then you will need to blanch and peel the skin or tomatoes first. It’s not that hard but a bit fiddly.
On the other hand a food mill is a lot easier as you simply chop up the tomatoes first (as in the video).
More details on the Food mill (like the one shown right)
Homemade Tomato Puree
Equipment
- 1 Saucepan
- 1 Slow Cooker Optional
Ingredients
- 1 kg Fresh tomatoes
- 100 g Sundried tomatoes Optional
- 1 tsp salt
Instructions
1. – Prepare tomatoes
- Wash & dry the tomatoes, remove the stem and cut into large chunks
- Optionally – also cut the sundried tomatoes into small chunks
2. Cook tomatoes
- Add the chopped tomatoes into a sauce pan and add the salt
- Heat on high for about 5 minutes until they start to lose their moisture.Then reduce the heat to low and heat for about 1 hour, until they have turned into a thick sauce
3. Mill the tomatoes
- Put the food mill above a large bowl and add the cooked tomatoes.
- Keep turning the mill until you only have the dried pulp left
4. Finalise the puree
- Then either pour the tomato juice back in the saucepan or in a slow cooker.Heat on low heat – for a saucepan about 30 minutes to 1 hour, in the slow cooker 2 to 3 hours
5. Store the puree
- Either pour into sterilised jars or spoon into ice cube tray and freeze
Video
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