Homemade Tomato Puree Recipes

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TOMATO PUREE



Tomato Puree image

Use excess or less-than-perfect tomatoes to make a silky smooth tomato puree that is perfect for sauces, soups, stews, and even Bloody Marys.

Provided by Molly Watson

Categories     Ingredient     Sauce

Time 55m

Number Of Ingredients 2

1 1/2 pounds fresh, ripe tomatoes (per each pint jar)
Optional: 1/4 teaspoon citric acid (or 1 tablespoon bottled lemon juice for each pint jar, if canning)

Steps:

  • Gather the ingredients.
  • Starting with clean, dry tomatoes, halve smaller tomatoes and roughly chop larger tomatoes. The tomatoes are going to be pureed, so they don't need to be chopped evenly; cutting allows the tomatoes to release their liquid and cook down faster.
  • Put all the tomatoes in a pot.
  • Over medium-high heat, bring them to a boil. As the temperature in the pot increases, the tomatoes will release some of their liquid, providing their own liquid in which to cook. Reduce the heat to maintain a steady and active simmer (gentle small bubbles should pop up here and there). Cook, stirring frequently until the tomatoes start to break down, for 10 to 15 minutes.
  • Let the mixture cool for at least 5 minutes. Run the tomato mixture through a food mill or whirl quickly in a blender or food processor.
  • Strain the puree through a fine-mesh sieve to remove the seeds and bits of skin; this also makes for a smooth puree.
  • If the tomato puree is thin and looks watery, you can return the puree to the pot, bring it to a boil, and then reduce the heat to maintain a simmer. Cook until it reduces to the texture you want, stirring often. Taste it along the way-you want a nice, bright tomato flavor along with a smooth and slightly thick texture.
  • Transfer the puree to sealable container(s), leaving an inch of headroom, and chill or freeze until ready to use.
  • Bring a large canning kettle full of water to a boil.
  • Sterilize the pint jars by boiling them for 10 minutes.
  • Allow the jars to air dry.
  • Soften the lids by simmering them for a few minutes.
  • Put 1/4 teaspoon citric acid or 1 tablespoon lemon juice in each pint jar.
  • Return the puree to the stove and bring back to a simmer.
  • Fill each jar with the hot tomato puree, leaving about 1/2-inch headspace at the top of each jar.
  • Set the lids on the jars and secure them with the rings.
  • Lower the jars into the canning kettle and boil for 40 minutes. The jars should be covered by at least 1-inch of water.
  • Remove the jars and let cool.

Nutrition Facts : Calories 10 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 1 g, Fat 0 g, ServingSize 1 to 6 pints (2 - 12 portions), UnsaturatedFat 0 g

HOMEMADE TOMATO PUREE



Homemade Tomato Puree image

Tomato puree is the base of so many wonderful recipes. When you have an overabundance of tomatoes in your garden, this recipe will provide you with a supply of silky smooth tomato puree for your freezer. This makes about 2 pint jars, but can easily be halved or doubled.

Provided by France C

Time 1h

Yield 8

Number Of Ingredients 2

4 pounds Roma tomatoes
½ teaspoon salt

Steps:

  • Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
  • Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
  • Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
  • Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 8.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 156.7 mg, Sugar 6 g

TOMATO PUREE



Tomato Puree image

Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield About 2 1/2 quarts

Number Of Ingredients 2

10 pounds ripe plum, vine-ripened, or Stone Ridge tomatoes, washed and cored
2 teaspoons kosher salt

Steps:

  • Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.
  • Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
  • Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.
  • Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.

TOMATO PUREE



Tomato Puree image

Make and share this Tomato Puree recipe from Food.com.

Provided by Steve P.

Categories     Sauces

Time 1h30m

Yield 4 pints

Number Of Ingredients 4

1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)

Steps:

  • SIMMER all ingredients until soft.
  • Press through sieve, season with salt and pepper.
  • Fill jars to within 1/2 inch of top.
  • Put on cap, screw band firmly tight.
  • Process in Boiling Water Bath 45 minutes.

OVEN-ROASTED TOMATO PASTE OR PUREE



Oven-Roasted Tomato Paste or Puree image

Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.

Provided by evelynathens

Categories     Sauces

Time 3h10m

Yield 5 cups

Number Of Ingredients 6

4 -5 lbs ripe tomatoes
2 tablespoons olive oil
4 -5 garlic cloves, minced
salt and pepper
dried basil
dried oregano

Steps:

  • Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
  • Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
  • Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
  • When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
  • I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
  • This freezes well, too.

Nutrition Facts : Calories 116.7, Fat 6.1, SaturatedFat 0.9, Sodium 18.7, Carbohydrate 15, Fiber 4.4, Sugar 9.6, Protein 3.4

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