You can be missing out on a crucial component of cooking if you do not have tomato purée.
canned tomato puree
Tomato purée, which is less complex and somewhat more viscous than its tasty cousin, tomato sauce, is a speedy method for how canned tomato puree is prepared and freezing a bushel of fresh tomatoes for use in the kitchen at a later time. Tomato purée can be utilized in the preparation of tomato soup as well as tomato sauce. You may make a colorful side dish by cooking rice in it, or you can make a paella by cooking rice together with seafood in it. Both are delicious. Oh, and it makes an excellent foundation for barbecue sauce from scratch. To stock your freezer with tomato purée that you can use throughout the year, all you need is a knife, a blender, and a little bit of time on your hands. Because they are typically cultivated for canning, plum or Roma tomatoes have the most ideal texture for puréeing. These types of tomatoes have a high concentration of taste but a low water content, so they are ideal for making tomato paste, oven-dried tomatoes, and sauce. Because you can cut out the damaged parts of the tomato and chop the rest of it for tomato purée, you can even use tomatoes that have been bruised or otherwise flawed. First, cut the tomatoes in half lengthwise and scrape out the seeds. Bitterness can be introduced into the purée if these tomatoes are puréed along with the other tomatoes. Personally, when I prepare tomato purée, I don't bother to peel the tomatoes since I find that the rapid cooking softens the skins and allows them to more easily incorporate into the purée. Before you cut the tomatoes in half and remove the core, use a sharp serrated peeler to remove the skin from the whole tomatoes. 
canned tomato puree recipe
This step is necessary if you want the purée to be skinless. There are many people who are adamant that a food mill is the greatest instrument for preparing tomato purée, but the truth is that an immersion blender, food processor, or normal blender will get the job done just as quickly. If you are using a blender that fits into your hand, there is no need to remove it from the saucepan before puréeing the ingredients. Before processing the cooked tomatoes with a food processor or stand blender, you should wait around ten minutes for the tomatoes to cool down. It's possible that you'll need to work in batches, depending on the capacity of your blender. You can put fresh tomato purée in the refrigerator or freezer to keep it for a longer period of time respectively. You are welcome to use whichever form of storage in the freezer that you find most convenient, but personally, I like to use zip-top freezer bags since they freeze in a flat position, which means they take up less room, and they thaw out very quickly. Freeze the purée in portions of eight or 15 ounces, as this is the quantity that is necessary for the majority of recipes. Bags should be labeled, and they should be kept in the freezer for up to six months. To make puree you need four pounds of Roma or plum tomatoes. You need a sharp knife to cut and peel the tomatoes, and a blender or mixer to blend them. Now here is the way you prepare the puree. To clean the tomatoes, first run them under cold water, then pat them dry with paper towels. To prepare the tomatoes, you can peel them using a sharp vegetable peeler that has a serrated edge if you so wish. Cut the tomatoes in half lengthwise and remove any bruises, soft patches, or blemishes with the trimming knife. Take off the stem and core of the tomatoes. To seed the tomatoes, just use a spoon to scrape out the seeds and any pulp that may have been runny. To prepare the tomatoes for chopping, first, chop them roughly. To cook the tomatoes, place them in a big saucepan with a heavy bottom and place them over medium-high heat. Bring the contents of the pot to a boil. 
canned tomato puree vs sauce
Turn the heat down to medium-low and simmer the vegetables for around ten minutes, or until they have released some of their juices and are soft. Remove the saucepan containing the tomatoes from the heat and purée them. Wait for a further 5 to 10 minutes for the tomatoes to become cool. Use an immersion blender to purée the contents of the saucepan, or transfer the mixture to a blender or food processor fitted with the blade attachment and continue to process until the mixture is smooth. Measure and freeze: If you are not going to use the puréed tomatoes right away, split it up into pieces of either 8 or 15 ounces and place them in quart-sized zip-top freezer bags. Remove any extra air from the bags, then label, seal, and place them in the freezer. Tomato puree is an extremely useful product to keep in your pantry. It forms the foundation for a wide variety of sauces and is an excellent complement to the majority of dishes, serving to enhance the flavor while also increasing the vegetable content. The addition of tomato puree to a casserole or soup not only provides the dish with more vitamins but also makes the sauce more flavorful and thicker. If you are someone who enjoys making their own tomato puree, you may be asking whether or not tomato puree can be frozen. This is the most typical approach that will be required of you, and it works wonderfully for freezing large quantities of food for later use. You will be responsible for determining the appropriate size of the servings you serve, but as a general rule of thumb, the majority of recipes call for approximately 200 grams of puree to be used. Get started on your puree. You are free to make use of your preferred recipe and flavorings, which can range from garlic and chili to basil and thyme; all of these ingredients are able to be frozen without losing their quality. Please let the puree totally cool down. Create some date labels and stick them on some freezer bags before you put them in the freezer. You can use these instead if you have enough containers that are safe for the freezer and have lids. Place some tomato puree in the bottom of each individual bag or container. Be careful not to overstuff the bags. When the tomato puree freezes, it will become slightly more expansive, and if there is insufficient room in the bag, it may rupture, resulting in a mess inside the freezer. Proceed with this step only if you have not yet tagged the bags or the container. Make sure the bags are sealed well. 
canned tomato puree substitute
Place them carefully in the refrigerator or freezer. If you are able to lay them flat until they have frozen, you will have an easier time storing them thereafter. This is the perfect way to use when you simply want to incorporate a small amount of puree into a recipe. To give a juice an even more potent dose of nutrients, you may even try stirring in one or two cubes of frozen puree. Follow the steps outlined above to make and then cool your tomato puree. Get yourself some containers for ice cubes. If you want a little bit more tomato puree in each serving, you may also use silicone cupcakes or muffin molds instead of traditional ones. Put a little bit of tomato puree in each of the compartments of the ice cube tray. Remember to leave enough room at the top of the container for the tomato puree to expand as it chills in the freezer. Put the tray containing the ice cubes into the freezer. Maintain the flat position to prevent any accidents. Let the ice cubes freeze for at least a couple of hours, or until the whole surface of each cube has frozen solid. Take the ice cube tray out of the freezer and remove the tomato puree ice cubes from the tray. Place the tomato puree ice cubes into a freezer bag. Clearly label the freezer bag and make sure it is well sealed. Put it away for later in the freezer where it belongs. You should be able to take out exactly the quantity of tomato puree cubes you require for your recipe if you freeze the tomato puree in this manner. 
can tomato puree be frozen
You now have tomato puree cubes that are ready to use whenever you require them. Now that you know how to freeze it, we've got the three top tips that we strongly recommend following when freezing tomato puree in order to have the greatest results: Think About Its Uses If you only ever use a tablespoon or two to give a touch of tomato flavor to your food, then freezing it into ice cubes is the ideal way to store it for future use. Because of this, you need to give some thought to how you put it to use. Be Open to Experimentation - If you are going to make your own tomato puree, then you shouldn't be scared to try out a few different things. The addition of grated nutmeg, garlic cloves, dried or fresh chili flakes, or fresh herbs all work very well. Label It: If you have decided to be a bit experimental and have frozen many different varieties of tomato puree, then you need to make sure that you label each type with the flavor so that you know what you are getting from the freezer when you need it. 