How Do I Make Tomato Puree? A Comprehensive Guide
Tomato puree is made by simmering and then straining tomatoes to create a smooth, concentrated sauce that can be used as a base for various dishes, offering a versatile and flavorful ingredient.
The Magic of Homemade Tomato Puree
Tomato puree, a staple in many cuisines, is more than just a simple tomato sauce. It’s a building block for countless recipes, from hearty pasta dishes and savory stews to zesty salsas and flavorful soups. Making your own tomato puree allows you to control the ingredients, ensuring a fresh, vibrant flavor that store-bought versions often lack. Furthermore, it’s a fantastic way to utilize an abundant tomato harvest from your garden or local farmers market.
Benefits of Making Your Own Puree
Why go to the trouble of making your own tomato puree when readily available canned options exist? The answer lies in the superior flavor and control you gain over the final product.
- Fresher Flavor: Homemade puree boasts a brighter, more intense tomato flavor than processed alternatives.
- No Unwanted Additives: You can avoid preservatives, artificial colors, and excessive sodium often found in commercially produced puree.
- Customization: Tailor the flavor profile by adding herbs, spices, or even a touch of sweetness to suit your preferences.
- Cost-Effective: Especially during tomato season, making your own puree can be a more economical option than buying it.
- Sustainable: Using locally sourced tomatoes reduces your carbon footprint and supports local farmers.
The Tomato Puree Process: Step-by-Step
Making tomato puree involves a few simple steps: selecting the right tomatoes, preparing them for cooking, simmering them to develop flavor, and then straining the mixture to achieve a smooth consistency.
- Select Your Tomatoes: Roma or plum tomatoes are ideal due to their meaty texture and low seed content. However, any ripe, flavorful tomato can be used.
- Prepare the Tomatoes: Wash the tomatoes thoroughly. You can core them, and some cooks prefer to peel them to ensure an ultra-smooth puree, but this isn’t always necessary. Peeling does reduce the risk of tough skin pieces in the final product.
- Simmer the Tomatoes: Place the prepared tomatoes in a large pot. You can add a small amount of water (about 1/4 cup per pound of tomatoes) to prevent scorching, though the tomatoes will release their own juices as they cook. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 1-2 hours, or until the tomatoes are very soft and have broken down. Stir occasionally to prevent sticking.
- Strain the Mixture: Once the tomatoes have cooked down, strain the mixture through a food mill or a fine-mesh sieve. A food mill is generally preferred, as it efficiently separates the seeds and skins while retaining more of the tomato flesh. If using a sieve, press the mixture with the back of a spoon to extract as much puree as possible.
- Optional: Thicken the Puree: For a thicker puree, return the strained mixture to the pot and simmer over low heat for an additional 30-60 minutes, stirring frequently, until it reaches your desired consistency.
Troubleshooting Common Tomato Puree Mistakes
Even with a simple process, mistakes can happen. Here are some common pitfalls to avoid:
- Burning the Puree: Make sure to stir the tomatoes frequently, especially as they begin to thicken. If necessary, reduce the heat even further.
- Watery Puree: Ensure you simmer the tomatoes long enough to reduce excess liquid. You can also thicken the strained puree further by simmering it uncovered.
- Seedy Puree: Strain the mixture thoroughly using a food mill or fine-mesh sieve. If you’re very sensitive to seeds, consider peeling the tomatoes before cooking.
- Bland Puree: Choose ripe, flavorful tomatoes. You can also enhance the flavor by adding a pinch of salt, sugar, or herbs during the simmering process.
Enhancing Your Puree: Flavor Additions
While simple tomato puree is delicious on its own, you can elevate its flavor profile with various additions.
- Herbs: Basil, oregano, thyme, and rosemary are classic choices. Add them during the simmering process for maximum flavor infusion.
- Garlic: Sauté minced garlic in olive oil before adding the tomatoes for a savory base.
- Onions and Shallots: Sauté diced onions or shallots alongside garlic for added depth of flavor.
- Spices: A pinch of red pepper flakes, smoked paprika, or cumin can add a touch of warmth and complexity.
- Sugar: A small amount of sugar can help balance the acidity of the tomatoes, especially if they are less sweet.
Storing Your Homemade Tomato Puree
Proper storage is crucial to maintain the quality and flavor of your homemade tomato puree.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5-7 days.
- Freezing: Freeze in freezer-safe containers or zip-top bags for up to 6 months. For convenient portioning, consider freezing in ice cube trays and then transferring the frozen cubes to a freezer bag.
- Canning: For long-term storage, tomato puree can be safely canned using proper canning techniques. Ensure you follow a tested and approved canning recipe to prevent spoilage.
Frequently Asked Questions (FAQs)
How can I peel tomatoes easily?
The easiest method is to blanch the tomatoes. Cut a small “X” on the bottom of each tomato. Briefly submerge them in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins should slip off easily.
What kind of tomatoes are best for tomato puree?
Roma or plum tomatoes are generally preferred because they have a meaty texture, fewer seeds, and a naturally sweet flavor. However, any ripe, flavorful tomato can be used.
Do I need to add water when simmering the tomatoes?
Adding a small amount of water (about 1/4 cup per pound of tomatoes) can help prevent scorching, especially at the beginning of the cooking process. However, the tomatoes will release their own juices as they cook. Monitor the mixture and add more water if needed to prevent sticking.
What is the best way to strain the tomato mixture?
A food mill is the ideal tool for straining tomato puree, as it efficiently separates the seeds and skins while retaining more of the tomato flesh. If you don’t have a food mill, a fine-mesh sieve will also work.
How can I thicken my tomato puree?
If your puree is too thin, return it to the pot and simmer over low heat, uncovered, for an additional 30-60 minutes, or until it reaches your desired consistency. Stir frequently to prevent sticking.
Can I add herbs and spices to my tomato puree?
Absolutely! Adding herbs and spices is a great way to customize the flavor of your puree. Add them during the simmering process for maximum flavor infusion. Classic choices include basil, oregano, thyme, rosemary, garlic, and red pepper flakes.
How long does homemade tomato puree last in the refrigerator?
Homemade tomato puree can be stored in an airtight container in the refrigerator for up to 5-7 days.
Can I freeze tomato puree?
Yes, tomato puree freezes well. Store it in freezer-safe containers or zip-top bags for up to 6 months.
How can I prevent my tomato puree from splattering while simmering?
Use a splatter screen or partially cover the pot with a lid. Be sure to leave some space for steam to escape.
My tomatoes are very acidic. How can I balance the flavor?
Add a small amount of sugar (about 1 teaspoon per pound of tomatoes) to balance the acidity. You can also add a pinch of baking soda, but be careful not to add too much, as it can affect the flavor.
What is the difference between tomato puree, tomato sauce, and tomato paste?
Tomato puree is a smooth, concentrated sauce made from cooked and strained tomatoes. Tomato sauce is generally thinner and may contain other ingredients like herbs and spices. Tomato paste is the most concentrated form, made by cooking down tomatoes for an extended period until they are very thick and intensely flavored.
Can I use canned tomatoes to make tomato puree?
Yes, you can use canned diced or crushed tomatoes to make tomato puree. Simply simmer them as you would fresh tomatoes, then strain the mixture. Be sure to choose high-quality canned tomatoes for the best flavor.