Simple Tomato Puree: A Taste of Summer, All Year Round

I remember summers spent in my grandmother’s kitchen, the air thick with the sweet, earthy scent of simmering tomatoes. She always grew an enormous garden, and by late August, we’d be swimming in a sea of vibrant reds and yellows. Making tomato puree with her was a yearly ritual – a fragrant, messy, joyful affair that filled our pantry with jars of sunshine, ready to brighten even the coldest winter days. Now, every time I make this puree, I’m instantly transported back to her warm kitchen, surrounded by family and the love of simple, good food.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yields: Approximately 10 freezer bags
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 20 heirloom tomatoes, skinned and cored
• 2 tablespoons sugar

Equipment Needed

• Blender
• Large, heavy-duty saucepan
• Sieve
• Ziploc freezer bags

Instructions

1. Begin by preparing your tomatoes. The best method is to score the bottom of each tomato with an “X,” then briefly plunge them into boiling water for about 30 seconds. Immediately transfer them to an ice bath to stop the cooking process. The skins should now peel off easily. Core the skinned tomatoes afterwards.
2. Liquidize the prepared tomatoes in a blender until completely smooth. Depending on the size of your blender, you may need to do this in batches.
3. Pour the liquidized tomatoes into a large, heavy-duty saucepan. A heavy-bottomed pan is crucial to prevent scorching during the long simmering process.
4. Add the sugar to the saucepan. The sugar helps to balance the acidity of the tomatoes and enhances their natural sweetness.
5. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Simmer the tomatoes and sugar together, uncovered, for several hours, stirring occasionally.
6. The simmering process is key to developing the rich flavor and thick consistency of the puree. You’ll need to be patient! This step took my grandmother approximately 8 hours. The exact time may vary depending on the water content of your tomatoes and the strength of your simmer.
7. Continue to simmer, stirring more frequently as the puree thickens to prevent sticking and burning. You are looking for a noticeably reduced volume and a much thicker consistency than when you started.
8. Once the puree has reached a thick, desirable consistency, remove it from the heat and let it cool slightly.
9. Using a sieve or food mill, push the puree through to remove the seeds and any remaining skins. This step will create a smooth, velvety texture.
10. Allow to cool completely before pouring into ziploc freezer bags, label with the date and contents, and freeze for later use. Lay bags flat while freezing to maximize freezer space.

Expert Tips & Tricks

• For a deeper, more complex flavor, roast your tomatoes before pureeing. Toss the skinned and cored tomatoes with a little olive oil, salt, and pepper, and roast them in a 400°F (200°C) oven for about an hour, or until softened and slightly caramelized. Then, proceed with the recipe as directed.
• If you don’t have heirloom tomatoes, any ripe, flavorful tomatoes will work well. Roma or San Marzano tomatoes are excellent choices.
• To speed up the simmering process, you can start with tomato paste. Add a few tablespoons of tomato paste to the saucepan along with the liquidized tomatoes and sugar. This will help to thicken the puree more quickly.
• Don’t be afraid to experiment with herbs and spices. Add a pinch of dried oregano, basil, or thyme to the saucepan while the puree is simmering for an extra layer of flavor. A bay leaf can also add great depth but be sure to remove it before pureeing.
• If your puree is too acidic, add a pinch more sugar or a small amount of baking soda to neutralize the acidity. Be careful not to add too much baking soda, as it can affect the flavor.
• For chunkier texture, skip the sieving step and use an immersion blender to lightly pulse the cooked tomatoes. This will leave more of the tomato flesh intact.

Serving & Storage Suggestions

This tomato puree is incredibly versatile. Use it as a base for pasta sauces, soups, stews, or even as a pizza topping. You can also spread it on sandwiches or bruschetta.

Store the frozen puree in the freezer for up to 6 months. Be sure to label the bags with the date so you know when to use them. To thaw, simply place the freezer bag in the refrigerator overnight or submerge it in a bowl of cold water.

Once thawed, the puree can be stored in the refrigerator for up to 3 days. If you have leftover puree that you won’t use within that time, you can re-freeze it, but the texture may change slightly. Reheating the puree is simple – just warm it gently in a saucepan over low heat.

Nutritional Information

Please note that these are estimated values and may vary depending on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	54 kcal	N/A
Total Fat	0.5 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	12.3 mg	0%
Total Carbohydrate	12.2 g	4%
Dietary Fiber	3 g	11%
Sugars	9 g	N/A
Protein	2.2 g	4%

Variations & Substitutions

• Spicy Tomato Puree: Add a pinch of red pepper flakes or a chopped chili pepper to the saucepan while the puree is simmering.
• Roasted Garlic Tomato Puree: Roast a head of garlic alongside the tomatoes before pureeing. Squeeze the roasted garlic cloves into the blender with the tomatoes.
• Herb-Infused Tomato Puree: Add fresh herbs like basil, oregano, or thyme to the saucepan while the puree is simmering. Remove the herbs before pureeing.
• Smoked Paprika Tomato Puree: Add a teaspoon of smoked paprika to the saucepan while the puree is simmering for a smoky flavor.
• For a richer flavour, add some olive oil and balsamic vinegar.

FAQs (Frequently Asked Questions)

Q: Why do I need to skin and core the tomatoes?

A: Skinning and coring the tomatoes results in a smoother puree with a more refined texture. The skins can also be bitter, so removing them improves the overall flavor.

Q: Can I use canned tomatoes instead of fresh?

A: While fresh tomatoes offer the best flavor, you can use canned tomatoes in a pinch. Use high-quality, whole peeled tomatoes and drain them well before pureeing. Reduce the simmering time accordingly, as canned tomatoes have lower water content.

Q: How do I know when the puree is thick enough?

A: The puree should be thick enough to coat the back of a spoon. When you drag your finger through the puree on the spoon, the line should remain visible.

Q: Can I can this tomato puree instead of freezing it?

A: Yes, you can. Be sure to follow proper canning procedures to ensure the puree is safely preserved. Use a water bath canner or pressure canner, depending on your local guidelines.

Q: Why do I need to use a heavy-bottomed saucepan?

A: A heavy-bottomed saucepan helps to distribute heat evenly and prevent the puree from scorching during the long simmering process.

Final Thoughts

This simple tomato puree is a labor of love, but the reward is a taste of summer that you can enjoy all year round. It’s a versatile ingredient that can elevate countless dishes, and it’s a wonderful way to preserve the bounty of your garden or local farmers market. So gather your tomatoes, put on some music, and get ready to create a batch of sunshine in a jar. I can’t wait to hear what delicious creations you whip up with this recipe. Let me know in the comments below how it turns out for you!