How to Make Tomato Puree with Fresh Tomatoes: From Garden to Glass
Tomato puree from fresh tomatoes is an excellent way to capture the sweet, vibrant flavor of summer for use all year round. This guide details how to make a smooth, concentrated puree by simmering fresh tomatoes down until they reach the desired consistency, preserving their natural goodness.
Why Make Your Own Tomato Puree?
Homemade tomato puree offers a superior flavor profile compared to store-bought alternatives. It allows you to control the ingredients, ensuring a pure product free from artificial additives, preservatives, and excessive sodium. Furthermore, it’s a fantastic way to utilize a bountiful tomato harvest, minimizing waste and maximizing the deliciousness of your garden.
Choosing the Right Tomatoes
The best tomatoes for puree are those with a high flesh-to-seed ratio and low water content. Roma, San Marzano, and Amish Paste tomatoes are ideal choices. However, any ripe, flavorful tomato can be used, and mixing varieties can create a unique flavor blend. Avoid tomatoes that are bruised, damaged, or overripe.
Essential Equipment
Before you begin, gather the following equipment:
- Large pot (stainless steel or enamel-coated)
- Sharp knife and cutting board
- Food mill or blender
- Fine-mesh sieve (optional, for an even smoother puree)
- Jars or containers for storage
- Ladle
The Process: Step-by-Step
Follow these steps for delicious, homemade tomato puree:
- Wash and Prepare the Tomatoes: Thoroughly wash the tomatoes under cold running water. Core them using a paring knife and cut them into quarters or smaller pieces. This will help them cook down more quickly.
- Cook the Tomatoes: Place the chopped tomatoes in a large pot over medium heat. There is no need to add extra water; the tomatoes will release their own juices. Bring the tomatoes to a simmer, then reduce the heat to low and cover the pot. Cook for 30-45 minutes, or until the tomatoes are soft and pulpy. Stir occasionally to prevent sticking.
- Puree the Tomatoes: Remove the pot from the heat. If using a food mill, pass the cooked tomatoes through it to remove the skins and seeds. If using a blender, carefully transfer the tomatoes in batches to the blender and blend until smooth. Be extremely careful when blending hot liquids. For a completely smooth puree, pass the blended tomatoes through a fine-mesh sieve.
- Simmer and Reduce: Pour the pureed tomatoes back into the pot. Bring the puree to a gentle simmer over medium-low heat. Cook, uncovered, for 1-3 hours, or until the puree has thickened to your desired consistency. Stir frequently to prevent sticking and burning. The longer you simmer, the thicker and more concentrated the puree will become.
- Season (Optional): At the end of the simmering process, you can add salt, pepper, herbs (such as basil or oregano), or other seasonings to taste. Remember to start with a small amount and adjust to your preference.
- Cool and Store: Allow the puree to cool completely before transferring it to jars or containers. Store in the refrigerator for up to a week or freeze for longer storage (up to 6 months). Label the containers with the date.
Common Mistakes to Avoid
Making tomato puree is relatively straightforward, but here are some common pitfalls to be aware of:
- Burning: Failing to stir the puree frequently enough, especially during the simmering and reducing phase, can lead to burning, which will negatively impact the flavor.
- Using Underripe Tomatoes: Underripe tomatoes will result in a bland and acidic puree.
- Adding Too Much Water: Adding extra water at the beginning dilutes the flavor and prolongs the cooking time.
- Not Removing Seeds and Skins: Leaving the seeds and skins in the puree will result in a coarser texture.
Storage Options
| Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 1 week | Store in an airtight container. |
| Freezer | Up to 6 months | Freeze in freezer-safe containers or bags. Leave headspace for expansion. |
| Canning (Water Bath) | Up to 1 year | Requires proper canning techniques to ensure safety. Follow a tested recipe. |
Frequently Asked Questions (FAQs)
Can I use frozen tomatoes to make puree?
Yes, you can use frozen tomatoes. Thaw them completely before cooking and be aware that they may release more liquid than fresh tomatoes, so you may need to simmer the puree for a longer time to achieve the desired consistency. Thawing is crucial for optimal results.
Do I need to peel the tomatoes before making puree?
Peeling is optional, but it results in a smoother puree. The food mill effectively separates the skins. Blanching tomatoes (briefly immersing in boiling water then shocking in ice water) before peeling can make the process easier.
How do I know when the puree is thick enough?
The puree is thick enough when it coats the back of a spoon and doesn’t run easily. It should also have reduced significantly in volume. Continue cooking until it reaches your desired consistency.
Can I add other vegetables to the puree?
Yes, you can add vegetables like onions, garlic, carrots, or celery for added flavor. Saute them before adding the tomatoes. These additions will influence the final flavor profile of your puree.
How can I reduce the acidity of the tomato puree?
A pinch of sugar or baking soda can help reduce the acidity of tomato puree. Add a small amount at the end of the simmering process and taste, adjusting as needed. Start with small amounts to avoid overcorrection.
What is the difference between tomato puree, tomato sauce, and tomato paste?
Tomato puree is a thick, smooth product made from cooked tomatoes. Tomato sauce is typically thinner and seasoned. Tomato paste is a highly concentrated product that has been cooked down to a thick, dense consistency.
Can I make tomato puree in a slow cooker?
Yes, you can make tomato puree in a slow cooker. Cook the tomatoes on low for 6-8 hours, then puree using a food mill or blender and simmer on the stovetop to thicken. Monitor closely during the simmering stage.
How do I prevent the puree from sticking to the pot?
Use a heavy-bottomed pot and stir the puree frequently, especially during the simmering and reducing phase. Consistent stirring is key.
Is it necessary to remove the seeds from the tomatoes?
Removing the seeds is not strictly necessary, but it results in a smoother puree. The food mill is very effective at removing seeds. Consider the texture you desire.
How long does homemade tomato puree last in the refrigerator?
Homemade tomato puree will last for up to a week in the refrigerator, stored in an airtight container. Check for any signs of spoilage before using.
Can I can homemade tomato puree for long-term storage?
Yes, you can can homemade tomato puree using a water bath canner, but you must follow proper canning procedures to ensure safety. Use a tested recipe and follow all instructions carefully. Canning is the only shelf-stable method.
What can I use tomato puree for?
Tomato puree can be used as a base for sauces, soups, stews, pasta dishes, and countless other recipes. Its concentrated flavor makes it a versatile ingredient. Experiment with different culinary applications.