Tomato Puree Recipe (Homemade & Without Preservatives)

Prepping Tomatoes

1. Rinse the tomatoes a few times very well in clean fresh water in a colander or strainer. Give a ½ inch criss cross slit on the base of the tomatoes (not on the stalk side)
2. Bring water and salt to a rolling boil on high heat.

Blanching Tomatoes

1. Add the tomatoes one by one in the hot water.
2. Continue to cook on the same high heat for 2 minutes.
3. After 2 minutes turn off the heat and let the tomatoes be immersed in the water for 10 to 15 minutes. When resting the tomatoes in the hot water, cover the pan with a lid.
4. Later using a colander strain the tomatoes of all the water.
5. Let them cool at room temperature.
6. Remove the peels and discard them. Slice the eye part on the stalk and discard.
7. Chop the tomatoes roughly.

Pureeing Tomatoes

1. Add the chopped tomatoes in a blender or grinder and puree them till smooth. Do not add any water while blending.
2. Strain the tomato puree through a juice strainer.
3. Stir and press the pulp with a spoon so that all the purée and pulp is strained leaving only the seeds.

Storing Tomato Puree

1. Pour in a sterilized glass jar and refrigerate.
2. You can even pour in ice cubes trays. Cover the tray loosely with a parchment paper or foil.
3. Freeze and use later. Just pop in the cubes in any dish that need tomato puree or tomatoes.
4. This homemade tomato puree stays good for 12 to 15 days in the refrigerator and 2 to 3 months in the freezer.