Homemade Tomato Puree: A Step-by-Step Guide

wellhealthorganic.com Tomato Puree: Crafting your own rich and velvety Tomato Puree from scratch is simpler than you might think. In this guide, I’ll walk you through the process of blanching tomatoes and transforming them into a luscious puree, perfect for preserving the bounty of summer. With just two ingredients and roughly 15 minutes of active time, you’ll have a versatile pantry essential at your fingertips.

Tomato Puree

1. Prep Time: 5 minutes
2. Cook Time: 5 minutes
3. Blanching Time: 15 minutes
4. Total Time: 25 minutes
5. Cuisine: World
6. Course: Condiment
7. Diet: Gluten Free, Vegan
8. Difficulty Level: Moderate

Ingredients:

1. 1 kilogram of tomatoes (approximately 35.27 ounces or 2.2 pounds)
2. 2 teaspoons of salt
3. 2 liters of water

Also Read: Sev Puri

Instructions:

1. Prepping Tomatoes:

1. Rinse the tomatoes thoroughly under running water in a colander or strainer.
2. Make a ½ inch crisscross slit on the base of each tomato, avoiding the stalk side.

2. Blanching Tomatoes:

1. In a large pot, bring water and salt to a rolling boil over high heat.
2. Carefully add the tomatoes to the boiling water, one by one.
3. Allow the tomatoes to cook for 2 minutes on high heat.
4. Turn off the heat and let the tomatoes remain immersed in the hot water for 10 to 15 minutes, covering the pot with a lid.
5. After resting, drain the tomatoes using a colander, removing excess water.
6. Allow the tomatoes to cool at room temperature before proceeding.

3. Removing Peels and Chopping:

1. Peel the tomatoes and discard the skins. Remove and discard the eye part near the stalk.
2. Roughly chop the peeled tomatoes.

4. Pureeing Tomatoes:

1. Transfer the chopped tomatoes to a blender or grinder, and puree them until smooth. Avoid adding any water during blending.
2. Strain the tomato puree through a juice strainer.
3. Stir and press the pulp with a spoon to strain out all the puree and pulp, leaving only the seeds behind.

5. Storing Tomato Puree:

1. Pour the strained tomato puree into a sterilized glass jar and refrigerate.
2. Alternatively, pour the puree into ice cube trays. Loosely cover the trays with parchment paper or foil.
3. Freeze the trays, and once the cubes are frozen, transfer them to a sealed container or bag for later use.
4. Homemade tomato puree can be refrigerated for 12 to 15 days or frozen for 2 to 3 months.

Also Read: Mishti Doi

Notes:

1. Type of Tomatoes: Any variety of ripe tomatoes can be used to make puree, resulting in varying consistencies.
2. Adjusting Flavor: If the tomatoes are overly tangy, consider adding 1 to 2 teaspoons of sugar while blending.
3. Long-Term Storage: For extended storage, freeze the puree in ice cube trays and transfer to a sealed container or bag.
4. Cleanliness: Ensure all utensils and surfaces are clean before beginning the process.
5. Sterilizing Jar: Sterilize jars by boiling them along with the lids for 5 minutes or rinsing them with hot water.
6. Canning: To can the puree, transfer it to sterilized jars, seal them, and boil in hot water for 15 to 20 minutes before refrigerating.
7. Substitution: Substitute 1 medium-sized tomato with ¼ cup of tomato puree in recipes as needed.