How to Make Tomato Purée At Home

Got leftover tomatoes you want to use up before they go bad? Consider making homemade tomato purée. Not only is the staple ingredient quick and easy to DIY, it's a great thing to always have on hand — you can use it to make all sorts of delicious sauces and dips. Here's everything you need to know about making tomato purée at home:

What Is Tomato Purée?

Tomato purée is made by lightly cooking and puréeing tomatoes. The result is a thick liquid that's used to form the base of tomato-based sauces and salsas. You can find tomato purée at most grocery stores in the canned tomato aisle.

Tomato Purée vs. Tomato Paste

Tomato paste is cooked longer than tomato purée, so it's a thicker product with more intense flavor. While purée serves as the base for thin sauces and salsas, paste is used to thicken sauces or add flavor to tomato-based soups or stews.

If you're looking at recipe or watching a cooking show from the U.K., however, note that in Britain tomato paste is actually called tomato purée.

What Are the Best Tomatoes for Tomato Purée?

You can purée any tomatoes you like. If you have your pick of the farmers' market or produce section, though, opt for small Roma tomatoes. Their water content is lower than other varieties, so they tend to be richer in flavor. Choose firm tomatoes with minimal bruising, as this indicates freshness.

How to Make Tomato Purée

Homemade tomato purée is an excellent use of leftover tomatoes. The staple ingredient is easy enough to DIY — you just need to follow a series of simple steps:

1. Gather your supplies. You'll need the tomatoes you plan to purée, a knife, a pot or deep saucepan, and a blender.
2. Wash the tomatoes. Rinse under running water to remove any dirt or debris. You can peel the tomatoes if you want, but it's not necessary.
3. Chop the tomatoes into large chunks. It doesn't matter if they're chopped evenly, as they'll be blended into a liquid. Chopping the tomatoes into smaller pieces will allow them to cook more quickly.
4. Place the chopped tomatoes in your pot or saucepan. Bring to a boil. You don't need to add any water, as the tomatoes will release their own liquid in which to cook as they get hotter. Once you get a rapid boil going, reduce to a simmer. Stir frequently for about 10 minutes — the tomatoes will break down and you'll be left with a chunky sauce.
5. Remove the tomatoes from the heat and let them cool for about 10 minutes. Run the sauce sauce quickly through a blender or food processor.
6. Strain the sauce to remove any seeds and leftover skin. The final product should be thin and smooth. If you think it looks a little too thin, put it back on the stove and let it reduce a bit. You can play around with heat and a blender until you're happy with the consistency.

How to Store Tomato Purée

Use your tomato purée right away or, if you think you'll use it in the next few days, store it in an airtight container in the fridge.

For longer storage, consider freezing the purée. You can use any airtight, freezer-safe container you like. Zip-top freezer bags allow for flat storage, which will save you space in the long run. Store tomato purée in the freezer for up to six months. There's no need to thaw — just go ahead and cook from frozen.

Related:

• How to Can Tomatoes
• A Basic Guide to Canned Tomato Products
• Best Fresh Tomato Recipes