Lately, the thought of making tomato puree has been on my mind. The rich flavor that tomatoes bring to the table, especially with the different varieties of tomatoes available each summer, has captivated my soul. You may have a few questions: What is tomato puree? How to make tomato puree? Is there a particular type of tomato to use? Fear not, we have the answers to these tough questions.
Which tomatoes to choose?
Let’s start with one of the hardest questions because the quality of your tomatoes will determine the taste of your puree. The tomatoes you use will determine the level of acidity in your puree; I recommend using Roma or Plum tomatoes as those bring forth the best flavor when canning. Roma or Plum tomatoes have a naturally acidic taste that is easy to preserve. If you grow tomatoes each summer, you can pick those right off the vine and make some homemade goodness.
Tomato Puree vs. Tomato Sauce
Tomato puree takes little cooking time and only requires one pan. These tomatoes are blanched then peeled and blended. Easy, right? The only seasoning one might add is salt. Tomato sauce, on the other hand, requires a longer cooking time and, often, herbs and other spices. A good tomato sauce takes hours to make, unlike tomato puree, which takes less than an hour to make from start to finish.
How to make Tomato Puree?
Take a look at this perfect recipe, just waiting for you to try it out. Not only is it simple, but it’s also delicious and healthy. You and your family will love using this as the base of your tomato soup or sauces from now one; my family already loves it.
- Sauce Pan
- Cutting board
- Bowl of cold water
- Jars for canning the finished product
- 2 ½ lbs of Roma or Plum tomatoes
- 1 tsp of sea salt
- 1 tbsp of balsamic vinegar
- Make sure to wash and dry your tomatoes. Using a knife cut a cross shape at the bottom of each tomato.
- Place a saucepan on medium heat and place the tomatoes in the pan when it starts to boil. Boil the tomatoes for one minute.
- When the minute is up, remove the tomatoes from the heat and place them in cold water immediately.
- The skin will easily fall off now. Remove the skin and cut the tomatoes in half. Using a spoon, remove the seed from the tomatoes.
- Place the tomatoes back into the pot with the salt and vinegar and let it simmer for 5-7 minutes.
- Remove the tomatoes from the pot and let cool for 5 minutes.
- Place the tomatoes in a blender. Blend until smooth.
- Transfer the product to a jar and let them cool before storing them away to use later.
- Enjoy your hard work!