How To Make Tomato Puree

How To Make Tomato Puree

Tomato puree is a versatile ingredient that can be used in a wide variety of recipes. From soups and sauces to stews and pasta dishes, tomato puree adds a rich and robust flavor to any dish. Making tomato puree at home is not only cost-effective, but also allows you to have control over the quality and freshness of the ingredients. In this article, we will explore a step-by-step guide on how to make tomato puree from scratch.

Step 1: Selecting and Preparing the Tomatoes

The first step in making tomato puree is selecting the right tomatoes. Look for ripe, juicy tomatoes that are free from blemishes or bruises. Roma or plum tomatoes are often preferred due to their thick flesh and low water content. Once you have chosen the tomatoes, wash them thoroughly under cold water to remove any dirt or debris.

Step 2: Blanching the Tomatoes

Blanching the tomatoes helps to easily remove the skin. To blanch the tomatoes, bring a large pot of water to a rolling boil. With a sharp knife, make a shallow ‘X’ cut on the bottom of each tomato. Carefully place the tomatoes in the boiling water for about 30 seconds to a minute, or until you see the skin starting to peel away. Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking process.

Step 3: Removing the Skin and Seeds

Once the tomatoes have cooled down, the skin should easily peel away. Gently peel off the skin and discard it. Cut the tomatoes in half and scoop out the seeds with a spoon. Removing the seeds helps to eliminate the excess moisture in the puree and gives it a smoother texture.

Step 4: Blending the Tomatoes

Now it’s time to blend the tomatoes to create a smooth puree. You can use a blender or a food processor for this step. Place the tomatoes in the blender or food processor and pulse until you achieve a smooth consistency. If you prefer a thicker puree, blend for a shorter period of time. For a thinner consistency, blend for a longer duration.

Step 5: Straining the Puree (optional)

This step is optional, but it helps to remove any remaining seeds or pulp from the puree. Place a fine-mesh strainer over a bowl and pour the blended tomatoes into the strainer. Use a spatula or the back of a spoon to press down and extract any additional juice. Discard the remaining solids, or set them aside to use in other recipes.

Step 6: Storing the Tomato Puree

Once you have made the tomato puree, you can store it in various ways. If you plan to use it within a week, transfer the puree to an airtight container and store it in the refrigerator. For longer storage, you can freeze the puree in freezer-safe containers or ice cube trays. Simply thaw the puree in the refrigerator before using it.

FAQs:

Q: Can I use any type of tomato to make puree?
A: While you can use any type of tomato to make puree, Roma or plum tomatoes are recommended for their thick flesh and low water content.

Q: Do I have to remove the skin and seeds?
A: Removing the skin and seeds is not necessary, but it helps to enhance the texture and flavor of the puree. If you prefer a smoother puree, it is recommended to remove them.

Q: How long can I store tomato puree?
A: Tomato puree can be stored in the refrigerator for up to a week. If properly frozen, it can be kept for up to six months.

Q: Can I add seasoning or herbs to the puree?
A: Absolutely! Tomato puree serves as a great base for adding different herbs and seasonings according to your taste preferences.