How To Make Homemade Tomato Puree | 5 Different Methods For Storing Tomato Puree

What is Tomato Puree

Tomato puree is kinda like a thicker, richer version of tomato sauce, made from tomatoes that have been cooked down and blended until smooth. It’s a bit more intense in flavor because it’s got that concentrated tomato goodness without all the extra water, so it’s perfect for adding that deep tomato taste to soups, stews, and pasta sauces.

I remember the first time I used tomato puree – I was trying to make spaghetti sauce from scratch, thinking, “How hard could it be?” Well, without the puree, my sauce just tasted kinda bland, like something was missing. Adding tomato puree changed everything; it gave the sauce this bold, rich taste that made it feel like a real homemade meal. Now, it’s one of those pantry staples I always keep on hand.

The best part? It saves time, especially when I’m rushing to get dinner on the table for the kids. Instead of cooking fresh tomatoes down forever, I can just add a scoop of puree and get that same deep flavor. It’s like a little secret weapon in the kitchen! If you haven’t tried it, definitely pick up a can – it makes a big difference in recipes where you want that strong tomato punch without all the fuss.

How to make Tomato Puree

Making tomato puree at home is actually pretty easy! Here’s a simple step-by-step guide to get that fresh, rich tomato flavor in your cooking:

Step 1: Gather Your Ingredients

You’ll need about 1 pound of fresh, ripe tomatoes. Look for tomatoes that are bright red, firm but not hard, and without any blemishes or soft spots. The best types for puree are Roma or plum tomatoes because they have less water and fewer seeds, making for a thicker, richer puree. You can also add a little salt if you’d like, but it’s optional.

Step 2: Wash and Prep the Tomatoes

Give the tomatoes a good rinse under cold water to remove any dirt or pesticides. Then, grab a sharp knife and make a shallow “X” cut at the bottom of each tomato (the opposite end of the stem). This small cut will help the skin come off easily after blanching. It doesn’t have to be deep, just enough to score the skin.

Step 3: Blanch the Tomatoes

Fill a large pot with water and bring it to a rolling boil. Once it’s boiling, gently place the tomatoes in – be careful not to splash! Let them boil for 1-2 minutes. You’ll start to notice the skin peeling away where you cut the “X.” You don’t want to cook the tomatoes; just soften the skins.

As soon as the skins look loose, use a slotted spoon to transfer the tomatoes into a large bowl of ice water. The ice water stops the cooking process and makes the tomatoes cool enough to handle.

Step 4: Peel the Tomatoes

Once the tomatoes have cooled for a minute or two, take them out of the ice water. Now, you can easily slip off the skin with your fingers or a small knife – it should peel right off! This blanching and peeling process gives you a smoother puree without any tough skin bits.

Step 5: Remove the Seeds (Optional)

If you prefer a super smooth, seed-free puree, cut each tomato in half horizontally and scoop out the seeds with a spoon. Some people skip this step, as the seeds add a bit of texture and don’t affect the taste much, but it’s up to you! Removing the seeds can make the puree silkier, especially if you’re using it in a delicate sauce or soup.

Step 6: Blend the Tomatoes

Place your peeled (and possibly seeded) tomatoes in a blender or food processor. Blend on high until you get a smooth consistency. This usually only takes about 30 seconds to a minute. If you prefer a chunkier texture, pulse it a few times instead of blending continuously. You can also use an immersion blender right in a pot if that’s easier.

If you want an even thicker puree, you can pour the blended tomatoes into a saucepan and simmer over low heat for another 10-15 minutes. This step evaporates some of the extra water, leaving you with a rich, thick puree. Stir occasionally to keep it from sticking to the bottom of the pan.

Step 7: Season and Store

Now that your puree is ready, taste it. Add a pinch of salt if you want, but remember, if you’re using it in recipes later, you can always adjust seasoning then.

For storage, transfer the puree into clean, airtight containers. You can keep it in the fridge for up to a week, but if you want it to last longer, freezing is a great option. One handy trick is to pour the puree into ice cube trays and freeze it. Once frozen, pop the cubes into a freezer bag – this way, you can grab a few cubes as needed for soups, sauces, or stews.

Tips for Using Your Tomato Puree

Homemade tomato puree is so versatile! Here are a few ways to use it:

• Sauces: Add a few tablespoons to pasta sauces, pizza sauces, or even homemade BBQ sauce for extra flavor.
• Soups: Stir it into vegetable or lentil soups for a richer base.
• Curries: Tomato puree adds depth to curries and stews – just add it along with your other spices for a bold flavor boost.
• Chili: Use tomato puree in place of canned tomatoes for a thicker, more flavorful chili.

That’s all there is to it! Making tomato puree is simple, but it adds a whole new level of freshness to your dishes. It’s definitely worth a try if you want that deep, rich tomato flavor without any preservatives.

Check out the video for making homemade tomato puree:

How to store Tomato Puree

Storing tomato puree is pretty simple, and there are a few ways to keep it fresh for as long as possible. Here are some easy methods to help you decide what works best for your kitchen needs. I’ll throw in a few extra tips I’ve learned along the way too!

1. How to store Tomato Puree in the Fridge

If you’re like me and plan to use your tomato puree pretty soon, the fridge is all you need. Just make sure to store it right, or it might go bad faster than expected.

• How to Do It: After making your puree, let it cool completely. Pour it into a clean jar or container with a tight-fitting lid. I usually use glass jars because they don’t hold onto smells or stains. Once it’s in, put the lid on tight. This keeps air out, which helps the puree stay fresher.
• How Long It Lasts: In the fridge, tomato puree should last about 5-7 days. Just give it a sniff before using it – if it smells off or funky, it’s time to toss it. Nothing worse than a dish ruined by sour tomatoes!

2. How to store Tomato Puree in the Freezer

When I make a big batch and know I won’t use it all soon, I pop it in the freezer. Freezing is a lifesaver! You can even make puree in bulk when tomatoes are on sale and freeze it for later.

• How to Do It: After cooling, pour the puree into ice cube trays. Freezing it in cubes makes it easy to grab just what you need – no thawing a huge chunk when you only need a little! Once frozen, transfer the cubes to a freezer bag or container.
• Pro Tip: Label the bag with the date! Frozen tomato puree can keep for up to 6 months, but you don’t want it to get lost in the freezer abyss.
• To Use It: Just pop out a cube or two and add it straight to a hot pan, or let it thaw overnight in the fridge. Sometimes, I just add frozen cubes directly to soups or sauces – they melt quickly.

3. Canning (For Long-Term, Shelf-Stable Storage)

If you want tomato puree that’ll last all year, canning is the way to go. Canning sounds a bit old-school, but it’s honestly such a good way to preserve food. Plus, you get that satisfaction of seeing jars lined up in the pantry, like little tomato soldiers ready for action!

• How to Do It: You’ll need some mason jars and a big pot. First, sterilize your jars by boiling them – this keeps any bacteria out. Then pour your hot (not boiling) tomato puree into each jar, leaving a little room at the top so it doesn’t overflow.
• Sealing and Processing: After filling the jars, clean the rims, put on the lids, and process them in a boiling water bath for about 35-40 minutes. This seals the jars and makes the puree shelf-stable.
• How Long It Lasts: Properly canned, tomato puree can last up to 1 year in the pantry. Just check the seal before using – if the lid doesn’t “pop” when you press down, it’s sealed. Once opened, though, you’ll need to refrigerate and use it within a week.

4. Vacuum-Sealed Freezing (for Extended Freezer Storage)

If you’re serious about keeping your tomato puree fresh in the freezer, vacuum-sealing is an awesome trick. It keeps out freezer burn and makes your puree last longer.

• How to Do It: Pour your cooled puree into vacuum-sealable bags. I like to flatten the bags a bit before sealing them; it saves space and helps them freeze evenly. Use your vacuum sealer to remove all the air, then freeze the bags.
• How Long It Lasts: Vacuum-sealed tomato puree can stay good for up to 8-10 months! It’s perfect for big batch cooking and stocking up.

5. Oiling and Refrigerating (for Adding Flavor)

This is a little trick I use sometimes when I know I’ll use the puree within a week and want a bit more flavor. Adding a layer of olive oil on top helps keep the air out and adds a richer taste.

• How to Do It: Pour your puree into a clean glass jar, leaving about half an inch at the top. Pour a thin layer of olive oil over the puree – enough to cover the surface. This keeps the air out, which helps prevent spoilage.
• How Long It Lasts: With the oil layer, your tomato puree should stay fresh in the fridge for 7-10 days.
• Extra Tip: When you use it, scoop from underneath the oil layer to keep that barrier intact for as long as possible.

Some Extra Tips:

• Always Use Clean Spoons: Whenever you scoop some puree out, use a clean spoon. It may sound simple, but this actually keeps the puree from spoiling faster.
• Label Everything: Especially for frozen or canned puree, writing down the date helps you keep track. Frozen puree is good for a few months, but it’s easy to forget how long it’s been in there.
• Check Before Using: Before adding your puree to any dish, give it a sniff or a quick taste to make sure it’s still fresh. If it smells sour or looks weird, it’s better to be safe and toss it.

So, whether you’re using it next week or stocking up for winter, storing tomato puree is easy and keeps that fresh tomato flavor in your meals year-round. Plus, with a few jars or cubes in your fridge or freezer, you’ll always be ready to whip up a tasty sauce, soup, or stew in no time!

What is tomato puree used for

1. Base for sauces, soups and stews

Tomato puree serves as an excellent base for a wide range of sauces, soups and stews. Its smooth texture and concentrated flavor add depth and richness to these dishes. Tomato-based pasta sauces, such as marinara and bolognese, often start with tomato puree as the primary ingredient. In soups and stews, tomato puree enhances the overall flavor and acts as a natural thickener, providing a pleasant consistency.

2. Pizza and Pasta Toppings

Tomato puree is an important ingredient in making delicious pizza and pasta dishes. As a pizza sauce, it spreads easily over the dough, adding the authentic flavor of ripe tomatoes. When mixed with herbs and spices, tomato puree becomes a flavorful pasta sauce that coats the noodles perfectly. Whether you’re making homemade pizza or a classic pasta dish, tomato puree ensures that the flavors blend harmoniously.

3. Marinades and Condiments

Tomato puree works wonders as a base for marinades, adding both flavor and moisture to meat, poultry, and vegetables. When mixed with various herbs, spices, and acids such as vinegar or lemon juice, tomato puree creates a tangy and aromatic marinade that softens and infuses food with delicious flavor. Additionally, tomato puree can be turned into delicious condiments like ketchup, which can be tailored to individual preferences.

4. Inclusion in Indian and Mediterranean cuisines

Tomato puree plays an important role in Indian and Mediterranean cuisine, where it contributes to the rich flavors of various dishes. In Indian cuisine, puree forms the basis of popular dishes such as butter chicken, tikka masala, and curry gravy. Its vibrant color and flavor usually complement the spices and flavors used in these recipes. In Mediterranean cooking, puree is featured in dishes like ratatouille, moussaka, and Spanish paella, adding depth and character to these popular recipes.

What is tomato puree vs tomato paste

Tomato puree and tomato paste are both made from tomatoes, but they’re pretty different in texture, flavor, and how they’re used in cooking. Here’s a breakdown to make it easier:

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Tomato Puree

• Texture: Tomato puree is smooth and slightly thick, but still pourable.
• Flavor: It has a fresh, slightly tangy tomato flavor without being too intense.
• How It’s Made: Tomatoes are cooked, then blended and strained to remove skins and seeds, creating a smooth consistency.
• Uses: Tomato puree is great for adding a rich tomato base to soups, stews, sauces, and casseroles. It’s perfect when you want tomato flavor without an overpowering taste.

Example: When you’re making a pasta sauce from scratch, tomato puree is a great starting point since it blends easily with spices and other ingredients.

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Tomato Paste

• Texture: Tomato paste is much thicker and more concentrated than puree. It’s dense and often comes in small cans or tubes.
• Flavor: Because it’s so concentrated, it has a deep, rich, almost sweet tomato flavor.
• How It’s Made: Tomatoes are cooked for a longer time, then strained and cooked again to remove most of the water, creating a very thick consistency.
• Uses: Tomato paste is often used in smaller amounts to add intense tomato flavor to dishes without adding much liquid. It’s perfect for stews, curries, and dishes where you want that tomato punch without thinning the recipe.

Example: When making chili or a hearty stew, just a tablespoon or two of tomato paste can deepen the flavor without watering down the dish.

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Key Differences:

• Thickness: Tomato paste is much thicker and more concentrated than tomato puree.
• Flavor Strength: Paste is more intense and richer, while puree has a lighter, fresher tomato flavor.
• Uses in Recipes: Puree is often used as a base for sauces and soups, while paste is used to add a concentrated burst of flavor in smaller quantities.

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So, if a recipe calls for one and you only have the other, keep in mind you may need to adjust the amount. For example, you can dilute tomato paste with a bit of water to make it more like puree, or use more puree if you want a stronger tomato taste like paste!

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