Making a thick, pulpy homemade tomato puree from scratch is easier than you might think. This versatile ingredient is perfect for preserving your summer harvest, and all you need are two ingredients and about 15 minutes of active time. In this article, we’ll walk you through the process of blanching tomatoes and turning them into a delicious tomato puree that can be used in various recipes.
Tomato Puree
Prep Time: 5 minutes
Cook Time: 5 minutes
Blanching Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 kilogram (2.2 pounds) of ripe tomatoes
- 2 teaspoons of salt
- 2 liters of water
Instructions
Preparing the Tomatoes
- Rinse: Start by rinsing the tomatoes thoroughly under clean, fresh water in a colander or strainer. This ensures that any dirt or impurities are removed.
- Score the Tomatoes: Using a sharp knife, make a small ½ inch criss-cross slit at the base of each tomato. This helps with peeling later.
Blanching the Tomatoes
- Boil Water: In a large pot, bring the water and salt to a rolling boil over high heat.
- Blanch: Carefully add the tomatoes one by one into the boiling water. Allow them to cook on high heat for about 2 minutes.
- Rest: After 2 minutes, turn off the heat and let the tomatoes sit in the hot water, covered, for an additional 10 to 15 minutes. This resting period helps loosen the skins.
- Drain and Cool: Using a colander, strain the tomatoes from the water and allow them to cool at room temperature.
- Peel: Once cooled, remove the skins and discard them. Cut off the stem end of each tomato and chop them roughly.
Pureeing the Tomatoes
- Blend: Place the chopped tomatoes into a blender or food processor. Puree them until you achieve a smooth consistency, making sure not to add any water during the blending process.
- Strain: Pour the tomato puree through a juice strainer into a bowl. Use a spoon to stir and press the pulp, ensuring that all the puree passes through while leaving the seeds behind.
Storing Tomato Puree
- Jar it Up: Transfer the strained tomato puree into a sterilized glass jar and refrigerate. This homemade tomato puree can be stored in the fridge for 12 to 15 days.
- Freezing: For longer storage, consider freezing the puree in ice cube trays. Cover the trays loosely with parchment paper or foil. Once frozen, pop the cubes into a sealed container or zip-lock bag for later use in soups, sauces, or any dish that requires tomato puree.
Notes on Ingredients and Storage
- Tomato Varieties: You can use any variety of ripe tomatoes for making your puree. The consistency will vary depending on the type you choose, but ripe tomatoes will yield the best results.
- Adjusting Flavor: If your tomatoes are too tangy, add 1 to 2 teaspoons of sugar while blending to balance the flavors.
- Cleanliness: Ensure all your utensils, including the chopping board, knife, and juice strainer, are clean to avoid contamination.
- Sterilizing Jars: To sterilize your jars, boil them in hot water for about 5 minutes or rinse them with hot water.
- Canning: If you prefer to can your tomato puree, fill sterilized jars, seal them, and boil in hot water for 15 to 20 minutes before refrigerating.