Another common use for tomato puree is for pasta. There are many different types of recipes for puree. Here we will introduce some of them for tomato puree. This is a basic recipe for all our cooking needs: Marinara sauce, pizza, pasta, Indian dishes, subs or curries. Homemade tomato puree is not as difficult as it sounds. I always keep a jar full of homemade tomato paste in the fridge/freezer. It is useful, saves a lot of time and above all it is HOMEMADE!! Use thick red pulp tomatoes for this recipe. They are juicy and add softness to a sauce or gravy. Tomatoes are blanched, peeled, cleaned and boiled until a rich tomato color is obtained. Add olive oil to the pureed tomatoes during cooking to keep them longer.
1. Wash and clean the tomatoes. Make a small cut in the tomatoes and drop them into a pot of boiling water for 7-9 minutes. You will soon notice the skin peeling off the tomatoes. Use a slotted spoon and remove the tomatoes from the hot water and rinse them by running them under cold water. This will speed up the peeling process. Remove the skin from the tomatoes and discard them. With a sharp knife, cut the juicy flesh of the tomatoes and throw them into a blender and liquefy/pure them. For a seedless puree, strain it. Heat the olive oil in a pan and pour in the pureed tomatoes and let them boil. Boiling gives the tomato puree a deep, rich red color. For a thick tomato puree, simmer for about 30 - 45 minutes over medium heat until it reaches the desired consistency, stirring occasionally. Once thickened, let cool completely, then transfer to mason jars or airtight containers. Store it in the refrigerator for a week or you can even freeze this puree for later use. Tomato paste is one of the everyday staples in cooking, we can jazz up almost anything with a glass of it like mahani sauce, any vegetable sauce, pasta sauce, pizza sauce and the list goes on.
Now you can make your own tomato puree in no time with simple ingredients. No need to worry about the food coloring, preservatives added in store bought tomato pastes. This post may contain affiliate links, which means I may receive a commission if you make a purchase through those links. As an Amazon Associate, I earn on qualified purchases. Tomato puree is a smooth, unadulterated tomato sauce made from perfectly ripe tomatoes. This versatile sauce can be used in many ways. Learn how to make tomato puree and store it in sturdy jars for your food storage shelves. The idea of canning pureed tomatoes came from the Italian side of my family, where tomato passata is a pantry staple. Italian tomato passata is a pureed tomato sauce made from fresh tomatoes that have been boiled and pressed to remove all seeds and skins. When it's time to make the weekly tomato sauce, the puree is mixed with garlic, onion, fresh herbs and simmered slowly until the flavors meld and the sauce is nice and thick. The beauty of having plain tomato paste on the shelf is that it's so adaptable. Since it is unseasoned, you can use it as a base for so many recipes, such as soups, spaghetti sauce, stews, cold or anything where you want the rich flavor of tomatoes. Here are tips for making tomato puree: Here are tips for canning tomato puree: Since this tomato puree is made from regular tomatoes, you'll want to use perfectly ripe, good-tasting tomatoes. Tomatoes should be evenly deep red and feel firm when pressed with a finger.
Ripe tomatoes won't have much flavor, and overripe tomatoes can give the puree a sour taste. You can use any type of tomato to make a puree, but fleshy paste or plum tomatoes have great flavor, fewer seeds, and firm, dry flesh that thickens well when cooked. Amish Paste, Roma, San Marzano, Viva Italia are great varieties. The recipe below is for a full case of 7 quart jars, but smaller batches are easy to make depending on how many pounds of tomatoes you have. Pint Jars: You will need about 6 1/2 pounds of tomatoes to fill each pint size jar of tomato paste. Plan on about 46 pounds to fill a 7-quart canner. Pint jars: About 3 1/4 pounds of tomatoes fill a pint-sized jar, so aim for about 30 pounds in a 9-pint can. After boiling the tomatoes briefly, you will press them to remove the skins and seeds and make a puree. Here are some ways to test tomatoes: Victorio Food Strainer: This food strainer attaches to a table or countertop and has a large sieve where you place the cooked tomatoes and a pestle that pushes the tomatoes through a filter that removes the skins and seeds that push the flesh into a smooth puree. Food Mill: A food mill has a bowl with holes in the bottom and a hook with a blade that pushes the food through the holes, leaving the seeds and skins behind. Kitchen Aid Food Strainer: If you have a Kitchen Aid stand mixer, it has a fruit and vegetable strainer attachment that quickly separates the skins and seeds from the pulp.
Fine mesh strainer: If you don't have a food strainer, puree the cooked tomatoes in a blender or food processor, pour through a wire mesh strainer and use the back of a spoon to push the pulp through the mesh, leaving the skins and seeds behind.. Be sure to scrape. the underside of the sieve to get any pulp that may be caught in the mesh. Peel and de-skin first: If you don't have kitchen utensils, you can peel and de-seed the tomatoes before cooking. Follow the tips in this tutorial: How to Peel Tomatoes. Additional acid is needed when canning tomatoes to ensure that the pH is at a level that inhibits bacteria. You can use two simple ways to adjust acidity when canning tomatoes. Add citric acid or commercially bottled lemon juice: Citric acid is my favorite way to acidify tomatoes because it doesn't affect the flavor. Bottled lemon juice: Bottled lemon juice is uniformly acidified, so a constant and known acid level (pH) is required for safe preservation. Do not use freshly squeezed lemon juice as there is no way to see the acid status of the liquid.
💰 Tenfold your income 💎