Tomato Puree Recipe

For Fresh Tomatoes:

1. Bring a large pot of water to boil. Fill a large bowl with cold water and ice. Using a sharp knife, core each tomato.
2. Plunge the tomatoes into the boiling water for 20-30 seconds.
3. Remove with a slotted spoon, and immediately plunge into the ice water bath to halt cooking.
4. The peel should already be starting to slip off of the chilled tomatoes, but just use your fingers to remove it the rest of the way.
5. Gently squeeze out the majority of the juice and seeds from each tomato into a glass measuring cup. 
6. Place the drained tomatoes into the carafe of a blender, and blend on medium-high until very smooth—adding some of the reserved juice if needed to adjust the thickness to your liking.

For Canned Tomatoes:

1. Select whole canned tomatoes—either high-quality store-bought San Marzano tomatoes or home canned whole tomatoes.
2. Drain the tomatoes, reserving the liquid from the can in a glass measuring cup.
3. Poke a hole into each tomato with a knife or your finger, and gently squeeze out most of the juice into the glass measuring cup. 
4. Place the drained tomatoes into the carafe of a blender, and blend on medium-high until very smooth—adding some of the reserved juice if needed to get your desired consistency.