|Nutritional Guidelines (per serving)|
|Servings: 2 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Among the many types of canned tomatoes we find on the grocery store shelves is tomato puree, which is often an ingredient in recipes for pasta sauce and tomato-based soups. Tomato purée is silky smooth and free of any seeds or skin that tend to make their way into chopped tomatoes or tomato sauce. It keeps in the fridge for up to a week, freezes beautifully, and can be canned for longer storage.
The amounts are flexible here; using the same method, you can make 1 to 6 pints depending on how many tomatoes you have on hand. If you plan on canning the puree, be sure to have a 1 pint jar, lid, and ring for every 1 1/2 pounds of tomatoes.
Note: While there are multiple steps to this recipe, this tomato purée and canning process is broken down into workable categories to help you better plan for cooking.
Make the Tomato Purée
Gather the ingredients.
Starting with clean, dry tomatoes, halve smaller tomatoes and roughly chop larger tomatoes. The tomatoes are going to be puréed, so they don't need to be chopped evenly; cutting allows the tomatoes to release their liquid and cook down faster.
Put all the tomatoes in a pot.
Bring them to a boil. As the temperature in the pot increases, the tomatoes will release some of their liquid, providing their own liquid in which to cook. Reduce the heat to maintain a steady and active simmer (gentle small bubbles should pop up here and there). Cook, stirring frequently until the tomatoes start to break down, 10 to 15 minutes.
Let the mixture cool. Then run the tomato mixture through a food mill or whirl quickly in a blender or food processor.
Strain the puree through a fine-mesh sieve to remove the seeds and bits of skin; this also makes for a smooth purée.
If the tomato puree is thin and looks watery, you can return the purée to the pot, bring it to a boil, and then reduce the heat to maintain a simmer. Cook until it reduces to the texture you want. Taste it along the way—you want a nice, bright tomato flavor along with a smooth and slightly thick texture.
To Chill or Freeze Purée
Transfer the purée to sealable container(s) and chill or freeze until ready to use.
To Can Tomato Purée
Bring a large canning kettle full of water to a boil.
Sterilize the pint jars by boiling them for 10 minutes.
Allow the jars to air dry.
Soften the lids by simmering them for a few minutes.
Put 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice in each pint jar.
Return the purée to the stove and bring back to a simmer.
Fill each jar with the hot tomato purée, leaving about 1/2-inch head-space at the top of each jar.
Set the lids on the jars and secure them with the rings.
Lower the jars into the canning kettle and boil for 40 minutes.
Remove the jars and let cool. Canned items are shelf-stable for up to 1 year.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender and can cause ingredients to splatter and cause burns. To prevent this, fill the blender only 1/3 of the way up, vent the top, and cover with a folded kitchen towel while blending.
When recipes call for lemon juice, it is encouraged that you use freshly squeezed. Canning tomatoes, however, is one of the only times you should use bottled lemon juice as you want its reliable acid level.
How to Use Tomato Purée