How to Make Homemade Tomato Puree (Step-by-step Recipe)

by Rachna

Whether it is tomato season when you get fresh ripe tomatoes cheaply or times like now when you want to preserve produce that is limited in supply, making your own homemade tomato puree is a lifesaver. It is relatively easy to do and does not need too much time or effort.

homemade tomato puree

How to Make Tomato Puree at Home?

Tomato puree can be made in a number of ways:

  1. Fresh tomato puree: For many curries and other recipes, I just take raw tomatoes, quarter them and blend them. I have a runny fresh tomato puree that I can use in my dishes. This tomato puree cannot be stored for long.
  2. Homemade Tomato Puree for storage: This method is slightly longer and the puree you get can be stored for 5 days in the fridge or for months in the freezer. It is tastier than the store-bought stuff.

Here’s how to make homemade tomato puree:

Ingredients:

500 gm. tomatoes or 1.1 lb

1 tsp. sugar

½ tsp. salt

Recipe:

Wash and dry the tomatoes.

Now put a cross with a knife on the opposite side (or down side) of the tomato.

homemade tomato puree

Boil water in a large pan. Once it comes to a boil, put the scored tomatoes in the water and cook them for about 4-5 minutes.

Now take out the tomatoes and strain them in a colander. You can also put them in iced water to cool them faster.

homemade tomato puree

Peel off the tomato skins that come out easily now.

homemade tomato puree

Quarter the tomatoes and take out the seeds and some of the juices.

Blend the tomatoes to a thick paste. No need to add extra water.

homemade tomato puree

Heat a pan and cook the tomato puree for about 5-6 minutes on a low flame after adding salt and sugar to it. Your tomato puree deepens in colour and thickens.

Turn off the heat and let it cool down a bit before pouring it in a sterilized jar or bottle. Refrigerate once cooled.

homemade tomato puree

Pro Tips:

  1. Always use ripe, red tomatoes.
  2. For a shelf life of upto a year, you will have to store in a sterilized glass bottle with a seal.
  3. You can also freeze your puree in ice cube trays and that way your tomato puree lasts about 2 months. After the cubes are frozen, take them out of the ice tray and store in a Ziploc or freezer proof container and keep in the freezer.
  4. Your puree is delicious and you need just about 2 tbsp. of it in your regular curries. This tomato puree is perfect as a base for your pasta sauce, your tomato-based curries and even in your regular curry.

Isn’t it so easy to make?

Your tomato puree is ready to be used in multiple ways. Make a large batch to last you weekdays and cut down on your cooking time. Since tomatoes do not stay for very long, this is a nice way of having a longer shelf life for your tomatoes.

homemade tomato puree
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How to Make Homemade Tomato Puree (Step-by-step Recipe)

This is a detailed post that tells you how to make homemade tomato puree. I have shared step-by-step pictures and storage tips. Do try.

Course Condiment
Cuisine American
Keyword homemade tomato puree, tomato puree
recipe how to make homemade tomato puree
Cook Time 12 minutes
Total Time 12 minutes
Servings 1 cup
Calories 179 kcal
Author Rachna Parmar

Ingredients

  • 500 gm. tomatoes or 1.1 lb
  • 1 tsp. sugar
  • ½ tsp. salt

Instructions

  1. Wash and dry the tomatoes.
  2. Now put a cross with a knife on the opposite side (or down sidof the tomato.
  3. Boil water in a large pan. Once it comes to a boil, put the scored tomatoes in the water and cook them for about 4-5 minutes.
  4. Now take out the tomatoes and strain them in a colander. You can also put them in iced water to cool them faster.
  5. Peel off the tomato skins that come out easily now.
  6. Quarter the tomatoes and take out the seeds and some of the juices.
  7. Blend the tomatoes to a thick paste. No need to add extra water.
  8. Heat a pan and cook the tomato puree for about 7-8 minutes after adding salt and sugar to it. Your tomato puree deepens in colour and thickens.
  9. Turn off the heat and let it cool down a bit before pouring it in a sterilized jar or bottle. Refrigerate once cooled.

Recipe Notes

  1. Always use ripe, red tomatoes.
  2. For a shelf life of upto a year, you will have to store in a sterilized glass bottle with a seal.
  3. You can also freeze your puree in ice cube trays and that way your tomato puree lasts about 2 months. After the cubes are frozen, take them out of the ice tray and store in a Ziploc or freezer proof container and keep in the freezer.
  4. Your puree is delicious and you need just about 2 tbsp. of it in your regular curries. This tomato puree is perfect as a base for your pasta sauce, your tomato-based curries and even in your regular curry.
Nutrition Facts
How to Make Homemade Tomato Puree (Step-by-step Recipe)
Amount Per Serving
Calories 179 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1615mg70%
Potassium 1465mg42%
Carbohydrates 41g14%
Fiber 10g42%
Sugar 27g30%
Protein 8g16%
Vitamin A 1075IU22%
Vitamin C 46mg56%
Calcium 170mg17%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

If you liked this recipe of tomato puree, I request you to give it a * star rating either on the recipe card or in the comments. Thanks.

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Do also check out how to peel garlic easily in my Basic cooking series:

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Authentic Spanish Ropa Vieja With Garbanzos - The Bean Bites May 16, 2020 - 12:06 pm

[…] dry white wine and tomato sauce, which also adds some needed acidity. (Check out this recipe for homemade tomato puree to learn to make your own.). You can also add a cup or so of the reserved liquid from poaching the […]

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