How to Make Tomato Puree

🧂 Ingredients

• 8.8 lb tomatoes

  Roma, Plum, or San Marzano work best, but any will do

Instructions

• 1 Wash and quarter all the tomatoes. Then choose your processing method.
• 2 Pass the tomatoes through an electric strainer or food mill, which will
  naturally strain out the core, seeds, and peel.
• 3 Blanch and peel the tomatoes. Then, slice them in half, remove the core, stem
  end, and seeds, and chop them finely with a sharp knife.
• 4 Transfer the tomatoes to a colander over a bowl and leave them to stand for 15
  minutes to drain excess liquid.
  
  Alternatively, to skip the blanching/peeling steps, chop the tomatoes into small
  pieces, bring them to a boil, and then simmer for 10-15 minutes until they
  soften. You can then puree the tomatoes and press them through a fine-mesh sieve
  to remove the seeds/peel/pulp.
• 5 Transfer the remaining tomatoes to a food processor/blender (or use an immersion
  blender) and blend them into a puree.
• 6 If you find the consistency of the puree a little too thin, allow it to reduce
  ever so slightly on the stovetop to your desired consistency/texture and taste.
  Keep in mind that reducing it too much will turn it into passata.
• 7 Store in a clean air-tight container. Keep in the fridge for 7-10 days or in the
  freezer for up to 6 months.

Nutrition Info