Tomatoes are the heart of countless savory recipes, from pasta sauces and soups to stews and salsas. While canned tomato purée is convenient, nothing compares to the vibrant taste and freshness of homemade.
Whether you’re making a classic marinara or stocking up for winter, puréeing fresh tomatoes is a valuable kitchen skill every home cook should know.
In this article, you’ll learn how to purée tomatoes from scratch with a simple, detailed process that preserves their rich flavor and bright color.
Why Make Your Own Tomato Purée?
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Making your own tomato purée ensures:
- No preservatives or additives
- Better taste and texture
- Control over thickness and consistency
- Custom flavoring options (e.g., herbs, garlic, olive oil)
- Plus, it’s a great way to preserve tomatoes during peak season when they’re most flavorful and affordable.
What You’ll Need To Purée Tomatoes
Here are the basic ingredients to make tomato puree:
- Fresh, ripe tomatoes (Roma or plum tomatoes are ideal)
- Large pot
- Sharp knife and cutting board
- Slotted spoon
- Large bowl with ice water
- Blender, food processor, or immersion blender
- Fine mesh strainer or food mill (optional)
- Containers or jars for storage
Step-by-Step Guide to Making Tomato Purée
Now follow this step-by-step guide to make tomato purée.
Choose the Right Tomatoes
Start with ripe, unblemished tomatoes. Roma or plum tomatoes are ideal because they are meaty, have fewer seeds, and contain less water, which results in a thicker purée. However, you can use any ripe tomatoes you have on hand.
Wash Thoroughly
Rinse the tomatoes under cool running water to remove any dirt or residue.
Score the Skins
Using a sharp paring knife, make a small “X” incision on the bottom (blossom end) of each tomato. This makes peeling easier after blanching.
Blanch the Tomatoes
To blanch tomatoes, bring a large pot of water to a rolling boil. Carefully lower the tomatoes into the water and let them cook for 30 to 60 seconds, just until the skins start to loosen or split.
Shock in Ice Water
Immediately transfer the tomatoes into a bowl filled with ice water using a slotted spoon. This stops the cooking process and helps release the skins.
Peel the Skins
Once the tomatoes are cool enough to handle, peel off the skins. They should slip off easily, starting from the “X” mark you made earlier.
Remove Cores and Seeds (Optional)
Cut out the tough core at the stem end. If you prefer a seedless purée, slice the tomatoes in half and gently squeeze out or scoop the seeds with a spoon.
Chop the Tomatoes
Roughly chop the peeled and cored tomatoes to make them easier to blend. This also helps achieve a more even texture.
Blend Until Smooth
Transfer the chopped tomatoes to a blender, food processor, or use an immersion blender in a deep bowl or pot. Blend until you reach a smooth consistency. This usually takes 30 seconds to 1 minute depending on the equipment and amount.
Strain for Extra Smoothness
If you want a silkier purée, pour the mixture through a fine mesh strainer or pass it through a food mill to remove any remaining seeds and skin fragments.
Simmer for Flavor and Thickness
For a richer taste and thicker consistency, simmer the purée in a saucepan over medium heat for 10–20 minutes. Stir occasionally and reduce to your desired thickness.
Add a pinch of salt, a splash of olive oil, or fresh herbs like basil or thyme if you like.
Cool and Store
Allow the purée to cool completely before transferring it to storage containers.
Store in airtight jars or containers for up to 5–7 days.
Pour into freezer-safe containers or ice cube trays (for small portions) and freeze for up to 6 months.
If you prefer long-term, shelf-stable storage, you can water-bath can the purée using proper sterilization and sealing methods (more on that below).
Tips for Success of Tomato Purée
Use ripe tomatoes for the best flavor.
Don’t skip peeling, especially if you want a smooth purée.
Cook longer to thicken if using for pasta sauces or soups.
Add flavor during cooking to match the intended dish (e.g., add garlic for Italian sauces, or chili peppers for spicy bases).
How to Can Tomato Purée
If you want to preserve your purée for use all year round, canning is a great option.
Sterilize jars and lids by boiling or running them through a hot dishwasher cycle.
Add bottled lemon juice (1 tbsp per pint or 2 tbsp per quart) to ensure proper acidity.
Pour hot purée into the jars, leaving ½-inch headspace.
Wipe the rims, seal with lids, and process in a boiling water bath:
35 minutes for pints
40 minutes for quarts
Always check your local guidelines for canning times and pressure based on altitude.
Wrapping Up
Homemade tomato purée is fresher, healthier, and more flavorful than any store-bought alternative. Whether you’re prepping for a weeknight dinner or stocking up for winter, learning how to purée tomatoes from scratch gives you full control over your ingredients and the satisfaction of making something from the ground up.
Once you’ve mastered the basics, feel free to experiment with adding spices, garlic, or roasting the tomatoes before blending to create unique variations tailored to your favorite recipes.
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