Simple Tomato Puree Recipes

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HOMEMADE TOMATO PUREE



Homemade Tomato Puree image

Tomato puree is the base of so many wonderful recipes. When you have an overabundance of tomatoes in your garden, this recipe will provide you with a supply of silky smooth tomato puree for your freezer. This makes about 2 pint jars, but can easily be halved or doubled.

Provided by France C

Time 1h

Yield 8

Number Of Ingredients 2

4 pounds Roma tomatoes
½ teaspoon salt

Steps:

  • Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
  • Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
  • Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
  • Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 8.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 156.7 mg, Sugar 6 g

TOMATO PUREE



Tomato Puree image

Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield About 2 1/2 quarts

Number Of Ingredients 2

10 pounds ripe plum, vine-ripened, or Stone Ridge tomatoes, washed and cored
2 teaspoons kosher salt

Steps:

  • Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.
  • Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
  • Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.
  • Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.

SIMPLE TOMATO PUREE



Simple Tomato Puree image

With an abundance of garden tomatoes, having frozen pasta sauce and oven dried tomatoes already, I decided to make puree for the winter.

Provided by ChefDebs

Categories     Vegetable

Time 8h10m

Yield 10 baggies

Number Of Ingredients 2

20 heirloom tomatoes, skinned snd cored
2 tablespoons sugar

Steps:

  • Liquidise the tomatoes in a blender.
  • Simmer the tomatoes and sugar together in a large heavy duty saucepan for several hours until a thick puree consistency has been achieved, stirring occasionally ( mine took 8 hours ).
  • Push puree through sieve to remove seeds.
  • Freeze portions in small ziploc feezer bags.

Nutrition Facts : Calories 54, Fat 0.5, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 12.2, Fiber 3, Sugar 9, Protein 2.2

TOMATO PUREE



Tomato Puree image

Make and share this Tomato Puree recipe from Food.com.

Provided by Steve P.

Categories     Sauces

Time 1h30m

Yield 4 pints

Number Of Ingredients 4

1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)

Steps:

  • SIMMER all ingredients until soft.
  • Press through sieve, season with salt and pepper.
  • Fill jars to within 1/2 inch of top.
  • Put on cap, screw band firmly tight.
  • Process in Boiling Water Bath 45 minutes.

EASY TOMATO PUREE



EASY TOMATO PUREE image

Making it from scratch is fresher, healthier and a quick-easy substitute to using a can. It freezes very well for later use. VIDEO https://youtu.be/bd3MV3_hhZ4

Provided by CLUBFOODY

Categories     < 30 Mins

Time 25m

Yield 3 cups

Number Of Ingredients 2

5 large roma tomatoes
1/4 teaspoon sea salt, ground

Steps:

  • After they're washed, cut them in half and then half again. Put tomato pieces in a pot and set the heat to medium-high; cook for 5 minutes. Cooking will release the juices from the tomatoes therefore there's no need to add any other liquid.
  • Reduce the heat to medium-low and cook for 15 minutes, breaking down the pieces with the tip of a spoon or spatula.
  • Remove from the heat and transfer to the jar of a blender. Add salt, put the lid on and process for 30 seconds.
  • From here, there are two options; passe the mixture through a fine sieve over a bowl and discard the seeds and skins or --
  • Use it as is or transfer to containers for later use. It makes about 3 cups.

Nutrition Facts : Calories 22.3, Fat 0.2, Sodium 200, Carbohydrate 4.8, Fiber 1.5, Sugar 3.3, Protein 1.1

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