Making tomato puree at home is a simple process that requires minimal ingredients and equipment. Here’s a basic guide.
Ingredients:
- Ripe tomatoes
Equipment:
- Knife
- Pot or saucepan
- Blender (immersion blender works too)
- Strainer (optional)
How to make Tomato Puree
Wash the tomatoes: Rinse the tomatoes under running water to remove any dirt or debris.
Prepare the tomatoes: There are two ways to approach this step.
Blanching and peeling: Bring a pot of water to a boil. Gently add the tomatoes and cook for 1-2 minutes. And transfer the tomatoes to a bowl with ice water. This loosens the skin, making it easier to peel. Once cool, peel off the skins and discard. Roughly chop the peeled tomatoes.
Skip peeling: If you don’t mind some bits of skin in your puree, you can skip the blanching and peeling step. Simply chop the tomatoes roughly.
Cook the tomatoes: Add the chopped tomatoes to a pot or saucepan. Bring to a simmer and cook for 10-15 minutes, or until the tomatoes soften and release their juices.
Puree the tomatoes: Once softened, transfer the tomatoes to a blender and blend until smooth.
Strain (optional): If you prefer a smoother puree, you can strain it using a fine-mesh strainer. This will remove any remaining seeds or bits of skin.
Tips:
- For a richer flavor, you can add a drizzle of olive oil or a pinch of salt to the tomatoes while they simmer.
- If the puree seems too thin, you can simmer it for a few minutes longer to reduce it slightly.
- Homemade tomato pure can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Enjoy your fresh, homemade tomato pure!
