Tomato Purée

Homemade Tomato Purée Recipe

The Spruce

Ratings (67)
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 1 to 6 pints (2 - 12 portions)
Nutritional Guidelines (per serving)
20 Calories
0g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 1 to 6 pints (2 - 12 portions)
Amount per serving
Calories 20
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 5%
Protein 1g
Calcium 11mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 freezes beautifully, keeps in the fridge for up to a week, or can be canned, as explained below (note: canning tomatoes is one of the only times you'll need to use bottled lemon juice - you want its reliable acid level when canning tomatoes).

The amounts are flexible here: you can make 1 to 6 pints using the same method depending on how many tomatoes you have on hand.

Ingredients

  • Fresh, ripe tomatoes (1 1/2 pounds for each pint jar)
  • If you're canning:
  • 1 pint jar, lid, and ring for every 1 1/2 pounds of tomatoes
  • 1/4 teaspoon citric acid (or 1 tablespoon bottled lemon juice for each pint jar)

Steps to Make It

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

  1. Gather the ingredients.

    Tomato puree recipe
     The Spruce
  2. Starting with clean, dry tomatoes, halve smaller tomatoes and roughly chop larger tomatoes. Remember, these are all going to be puréed, so don't worry about even chopping—you're cutting them just so they release their liquid and start cooking down a bit faster.

    Tomato puree recipe
     The Spruce
  3. Put all the tomatoes in a pot.

    Tomato puree recipe
     The Spruce
  4. Bring them to a boil—as the temperature in the pot increases, the tomatoes will release some of their liquid as everything heats up, providing their own liquid in which to cook.

  5. Reduce the heat to maintain a steady and active simmer of gentle small bubbles popping up here and there.

  6. Cook, stirring frequently until the tomatoes start to break down, 10 to 15 minutes.

    Tomato puree recipe
     The Spruce
  7. To reduce the risk of burns, let the mixture cool first. Then run the tomato mixture through a food mill or whirl quickly in a blender or food processor.

    Tomato puree recipe
     The Spruce
  8.  Next, run through a fine-mesh sieve. This removes the seeds and bits of skin and makes for a truly smooth real purée.

    Tomato puree recipe
     The Spruce
  9. If you had fairly watery tomatoes, you may want to put the purée back in the pot, bring to a boil, reduce the heat to maintain a simmer and cook to reduce it to the texture you want. Taste it along the way—you want a nice, bright tomato flavor along with a texture that reads "puree."

    Tomato puree recipe
    The Spruce
  10. To chill or freeze: Transfer purée to sealable container(s) and chill or freeze until ready to use.

    Tomato puree recipe
     The Spruce

    How to Can Tomato Purée

  11. Bring a large canning kettle full of water to a boil.

    Tomato puree recipe
    The Spruce
  12. Sterilize the pint jars by boiling them for 10 minutes.

    Tomato puree recipe
     The Spruce
  13. Then allow to air dry.

    Tomato puree recipe
     The Spruce
  14. Soften the lids by simmering them for a few minutes.

    Tomato puree recipe
     The Spruce
  15. Put 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice in each pint jar.

    Tomato puree recipe
     The Spruce
  16. Bring the purée back to a simmer.

    Tomato puree recipe
     The Spruce
  17. Then fill each jar with hot tomato purée, leaving about 1/2-inch head-space at the top of the jar.

    Tomato puree recipe
     The Spruce
  18. Set the lids on the jars and secure them with the rings.

    Tomato puree recipe
     The Spruce
  19. Lower into the canning kettle and boil for 35 minutes.

    Tomato puree recipe
     The Spruce
  20. Remove, let cool, and store in a cool dark cupboard for up to six months.

    Tomato puree recipe
     The Spruce