How to Make Tomato Purée

Features:
  • Vegan
Cuisine:
How to Make Tomato Purée
  • 35 min
  • Easy

Ingredients

Share

What Is Tomato Purée?

One of my favorite ways to use a ton of tomatoes from the end of the summer garden is to make tomato purée. It’s also an awesome way to preserve all those nutrients! Raw tomatoes are a great source of immune-boosting vitamin C. But did you know that cooking them enhances the lycopene and other heart-healthy antioxidants? Totally worth the work and red splatters in the kitchen! All you need to know is how to make tomato purée and store it for future use. Then you’ll have a simple way to add health-boosting fresh tomatoes to any homemade recipe, months after harvesting!

Tomato Purée vs. Paste: Is tomato purée the same as tomato paste?

Nope. Tomato purée is much thinner than tomato paste with a much less intense flavor. Tomato purée can be used as the starting point for many tomato-y sauces like pizza sauce and salsa. Tomato paste is better for stews, soups, and heartier recipes.

Tomato Purée vs. Tomato Sauce: What’s the Difference?

You can think of purée as neutral, which I love, because it can be used in a ton of different types of foods. It’s thinner relative, tomato sauce, is usually full of flavorful herbs and spices and used for specific dishes like spaghetti.

What Are the Best Tomatoes to Use?

You can basically purée any tomato, but there is always a favorite, right? Fleshy varieties like Roma or plum tomatoes are perfect. The most common slicing tomatoes are good as well. The less water, the better the purée will be. You want your purée to be as thick and flavorful as possible.

How to Make Tomato Purée

Now that we’ve talked about how amazing this purée is, you’re ready to whip up your own. It may help to blanch your tomatoes in smaller batches. If you have never done it before, don’t worry! I’m going to break it down for you.

Prep Your Tools

You’ll need a knife, a large pot, a bowl of cold water, and a food processor fitted with the blade attachment.

    Ingredients

    2 ½ pounds Fresh tomato Yup, that’s it!

    How to make. Steps

    1
    Done

    Wash and dry your tomatoes. Using your knife, cut a small cross shape on the top of each tomato

    2
    Done

    Bring a pot of water to a boil. Put tomatoes in boiling water for one minute.

    3
    Done

    Remove tomatoes from boiling water and carefully drop them in cold water to cool for 2 minutes or left them on a cut board for 5 minutes.

    4
    Done

    Peel the skin from each tomato. It should come off very easily.

    5
    Done

    Cut each tomato in a quarter and use a spoon to scrape out the seeds.

    6
    Done

    Cut each quarter into small pieces.

    7
    Done

    Place the tomatoes in an empty pot and bring to a simmer for 5-7 minutes, until tender. Remove the pot from the heat and let cool for 5 minutes.

    8
    Done

    Transfer to food processor, fitted with blade attachment, and process until smooth about 5 minutes. You also can divide the tomatoes into several small portions and blend for 2 minutes each.

    9
    Done

    If not using immediately, check out my options below for storage.

    You May Either Can Your Purée…

    While canning is a little work, it’s an awesome way to store your purée!

    Prep Your Tools

    You’ll need 2 or 3 pint-sized canning jars, lemon juice, and a large pot.

    How to Can Tomato Purée

    1. Simmer upside-down jars and lids in the pot for a few minutes to sterilize. Remove and let cool enough to handle.
    2. Bring the purée to a simmer in a separate pot.
    3. Add a tablespoon of lemon juice to the bottom of each jar and fill with hot purée, leaving about a ½ inch of space at the top of the jar.
    4. Place the lid tightly on each jar. Submerge in boiling water for 35 minutes.
    5. Remove from water and allow to cool and dry.
    6. Store in a dark place for up to six months.

    …Or You Can Freeze It!

    If the thought of all that canning is freaking you out, freezing is a much easier option!

    Prep Your Tools

    You’ll need silicone muffin pans and/or BPA-free freezer bags.

    How to Freeze

    There are many options to freeze your purée in different portions. One of my faves is filling silicone muffin pans, allowing to freeze, then popping the frozen purée into a freezer bag. If

    you want larger portions, just fill freezer bags with purée and lay flat to freeze for easy storage. The frozen purée will store for six months.

    Recipe Notes

    Use your tomato purée over the cold months as a base for a hearty, healthy bean chili. It’s also amazing in Indian dishes like chickpea or lentil curry!

    Nutritional information

    36 kkal
    Nutrition
    5.1 g
    Carbs
    1.6 g
    Protein
    0.3 g
    Fat

    Add Your Comment

    1 Star2 Stars3 Stars4 Stars5 Stars
    Loading...

    previous
    Blueberry Vegan Mug Cake

    Share it on your social network:

    Or you can just copy and share this url
    previous
    Blueberry Vegan Mug Cake