How to make tomato puree at home with fresh tomatoes with a simple step-by-step process, then refrigerate, freeze, or can it for later - perfect for adding to soups, stews, and sauces!
Wash and quarter all the tomatoes. Then choose your processing method.
METHOD 1: Food Mill
Pass the tomatoes through an electric strainer or food mill, which will naturally strain out the core, seeds, and peel.
METHOD 2: Blender/Food Processor
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.
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.
Transfer the remaining tomatoes to a food processor/blender (or use an immersion blender) and blend them into a puree.
Then...
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.
Store in a clean air-tight container. Keep in the fridge for 7-10 days or in the freezer for up to 6 months.
Video
Notes
Use high-quality tomatoes: Though, technically, any tomatoes will work, ensure they're ripe and in season. I highly recommend using Roma or Plum tomatoes for the best flavor and consistency.
To make tomato purée from canned tomatoes: Use high-quality whole plum/Roma/San Marzano tomatoes. Drain the can liquid into a bowl, then prod a hole in each tomato and squeeze out the excess liquid into the bowl. Transfer the remaining tomatoes to a food processor/blender to blend, adding a little of the reserved liquid if needed for your desired consistency.
To make tomato paste: It essentially just requires simmering the puree to reduce it into a thick paste. Follow this tomato paste recipe for the full process and tips.
Check the blog post for long-term preservation using water bath canning.