Tomato Puree
A silky smooth tomato puree can be made from surplus tomatoes, ideal for enhancing sauces, soups, stews, and beverages.
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Instructions
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Roughly chop tomatoes and place them in a pot.
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Bring tomatoes to a boil over medium-high heat, then reduce heat to a steady simmer for 10 to 15 minutes, stirring frequently until softened.
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Let the mixture cool for at least 5 minutes before processing it in a food mill, blender, or food processor.
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Strain the processed mixture through a fine-mesh sieve to remove seeds and skin.
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If desired, return the puree to the pot and simmer until it reaches your preferred thickness and flavor.
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Transfer the finished puree to sealable containers, leaving headspace, then chill or freeze for storage.
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To can the puree: Start boiling a large canning kettle of water.
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Sterilize pint jars by boiling them for 10 minutes, then allow them to air dry; soften lids by simmering them.
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Add 1/4 teaspoon citric acid or 1 tablespoon lemon juice to each pint jar.
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Reheat the puree to a simmer. Fill hot jars with the simmering puree, leaving 1/2-inch headspace.
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Secure lids with rings, then lower jars into the boiling canning kettle, ensuring they are covered by at least 1 inch of water.
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Boil for 40 minutes, then remove jars and let them cool completely.