This post shows you how to make tomato Purée/ paste using fresh tomatoes. Simply stock up on tomatoes while they’re in season ( or if you grow your own then bonus!) and whip up batches of this tomato puree to last through Winter.
Up until recently tomato purée was something i’d never even thought to try make at home. However, that was because I didn’t know just how easy it really is to make a massive batch to last you for months. Plus homemade is always better and just so super delicious in comparison to it’s store-bought counterparts. Especially considering you can choose exactly which tomatoes you’d like to add to the paste for different flavour profiles.
Tomato purée is one of my most-used kitchen preserves. I use it to add flavour to bland dishes, for soups, stocks, sauces, on homemade pizzas, pasta dishes etc.
You might be put off by the fact that, to make this homemade tomato purée, it’s an hours-long process. However, in reality, the actual amount of time you’re having to actively do anything is about 15 minutes. The rest of the time is simply leaving the tomatoes to reduce.
How To store your homemade tomato purée:
Within this recipe I’ve shown you a way to keep it jarred and fresh by covering the top of the paste in olive oil to ward off any mould. This way they can be kept in the fridge for 3-4 weeks.
However, it’s worth noting you can also dole this paste out into smaller portions , such as with an ice-cube tray, and freeze. These can then be kept for around 8 months ( I’ve always run out before then so it’s hard to give you an exact time frame).
Because I tend to freeze the majority of my batches and then keep a single jar out to use per month, I’ve not done a lot of experimentation in terms of other preservation methods. However, if you have any suggestions then please let me know in the comments below and i’ll give them a try!
How to make your homemade tomato purée:
As I previously mentioned, the process for making tomato purée is long but fairly low-effort and super simple.
First of all, Select the tomatoes that you’re wanting to use. Depending on which you choose can effect the yield of paste you have at the end so experimentation can be key to find your perfect flavour/ yiled balance.
Next you juice the tomatoes and then run the mixture through a sieve to get rid of any remaining lumpy bits ( for a truly smooth paste).
If you give this handy how-to for homemade tomato purée, let me know what you thought in the comments below. And, as always, I’d love to see your creations so feel free to tag me @Alphafoodie.
- 4 Kilograms of red and ripe tomatoes
- 1 tsp of salt
- 1/2 cup extra virgin olive oil
- First, Wash the tomatoes and get rid of the green stems.
- Juice the tomatoes (this would yield about 3.5 Litres) *
- Sieve the tomato juice into a large saucepan , to get rid of any remaining lumpy bits
- Over a low and steady heat begin to reduce the tomato juice mix, stirring every about 20 minutes until you reduce all the water (this process will take several hours) but you can leave them and do other things.
- when the paste is thick you can switch off the heat, add the salt and leave it to cool down completely.
- Place them in a airtight glass jar and top it with the olive oil (thick layer) to make sure it covers the surface to protect the paste (this will seal it and prevent the formation of any mould).
- Place in the fridge for 3-4 months **
* You are also able to use a blender for the tomatoes, however this requires a couple extra steps and it's easier to then boil the tomatoes in water first ( or roughly chop and simply fry in pan to release juices) for 10 minutes to soften before blending. Many also prefer to remove the tomato seeds when making the puree this way as the seeds can make the puree more bitter.
** Alternatively spoon into an ice-cube tray and freeze in individual portions. These can then be kept in the freezer for 8-9 months.
Pin this homemade Tomato Puree/ Paste recipe for later: