How can we make Tomato purée at home ?

Answer 1

Lol almost all here have given u a recipe of tomato sauce LMAO.

To make tomato puree all u need to do is Boil some water and to this boiling water add in the amount of tomatoes u want to puree. For eg. if u want to make tomato puree and preserve it for a long duration then add in 20 tomatoes and just let them be in the hot boiling water for 3-5 mins. Remove the tomatoes from the water and place it on a plate. Peel off the skin and throw if off or use it if u want or eat it coz all the good minerals are stored in the skin itself.

Newayz back to puree...take these peeled tomatoes and put it in a blender and blend it till u find a smooth paste please do not add in anywater while blending. To preserve this add to it 2 tbsp. of any Vinegar u have cooking vinegar will be fine or else add in 1/4 tsp of cream of tarter ( citric acid ), Salt 1 tsp not much coz I think if u want to use the tomato puree in any recipe u will surely add in salt to that particular dish. Mix it well.

Let the puree cool off and then fill it up in a bottle and refridgerate it. Hope this helps and answers ur question. :D

Answer 2

Tomato Puree
This will probably be the best tomato puree you have ever tasted. Low in acidity, low salt and no sugar added, made from the meat of ripe plum tomatoes. I started making my own when I moved to Spain where tomatoes of all kinds are abundant and inexpensive and I could no longer buy the Italian brand of puree I always used. Unfortunately, I found most of the Spanish purees far too salty and sweet for my recipes. I usually make just a plain puree with only salt since I will be adding more ingredients when I use a jar for a pasta or other sauce. However, I have added instructions in case you do wish to add onion. My yearly Tomato Puree sessions have become a labour of love that my mother and I do together. What is the difference between a puree and a sauce? The puree is the base and is only tomatoes and a little salt. A sauce is the puree with other ingredients added and is cooked longer. See notes below for preserving batches.


makes ten 325-350 ml. jars or
four 500 ml. and four 325 ml. jars


16 k. ripe plum
tomatoes
+ - 2 T. salt
3 lg. onions (optional)
olive oil for sautéing (optional)

Bring a large potful of water to the boil. Add the tomatoes, turn off the heat and remove to a cold water bath after 1 or 2 minutes. The peel should come off easily.

Try to work on a cutting board over the sink. Cut a tomato in half, cut out the stem and remove the seeds into the sink or bowl. Turn the halves over and give them a press slightly to remove excess juice. Do this for each tomato, placing the finished tomato in a bowl. By the time you are done, there will most probably be more juice. Discard the liquid or reserve for another use.

Use a blender or processor to blend to a smooth puree. It should resemble a pourable puree. If it is very thick, add a little water (which is non-acidic) and not more juice. Process a few seconds to incorporate the added water. Now you have a delicious puree made from the meat of the tomato and with far less acid.

Use a deep enough pot as all thick sauces need sputter and splash room. If using, chop the onion finely and sauté in the hot olive oil until glassy stirring frequently for another minute or so. Add the tomato puree and salt. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally. It is done when the sauce has an even, thick consistency and no liquid separates from the puree.



I prefer to use a wide pan. The liquid reduces quicker because of the wide surface and air contact. Work in batches combining each batch into one larger pot. Stir well and bring again to the boiling point if preserving or freeze in small to medium quantities. See below for information regarding easy home preserving.

Variations: This puree is a very versatile base for other great sauces.

Answer 3

Basically tomato paste is tomato that has been reduced, reduced again, and then reduced some more! It's ideal to make on a cold day over the gentle heat of a coal range.
• 24 large tomatoes
• 2 teaspoons salt or to taste
• olive oil
First score a cross on the bottom of each tomato using a sharp knife. Blanch the tomatoes in boiling water, then drop into ice cold water. After this the tomato peel should almost fall off. Pull the remaining peel off the tomatoes. Cut the core out and remove all the seeds. I keep the peelings for making homemade stock and the seeds for adding into stews etc. Chop the flesh and measure what you're left with which would normally be around 4 litres. Add ½ teaspoon of salt to each litre. Place the tomato and salt in a large pot and simmer over a low heat for around 1 hour, stiring often to prevent any catching and burning. Remove from the heat and press through a fine sieve or process through a food mill. Return the tomatoes to the pot and continue to cook very slowly until the paste holds its shape on a spoon, approximately 2 to 3 hours. Stir occasionally to prevent any sticking.
Spoon into hot sterilized jars, leaving 3cm (1 in) at the top. Slop on a little olive oil to cover and seal. Ensure the lids have vacuum sealed, or the paste will spoil. Alternatively you can fill and freeze ice cube trays and free flow cubes of paste in freezer bags for use later.

Answer 4

Ah, I used to be forced to do this all summer long with tomatoes from our VAST garden (I'll be some of my "sauce" is still in the basement freezer!)...

You'll need:

Tomatoes (I'd suggest using Roma tomatoes, as they have more "meat" and less seed and juice)

A Blender

A Foley Mill (it looks like a saucepan, but has holes in the bottom and is fitted with a blade and a handle. You can get one at stores that stock lots of kitchen supplies and, often, at hardware or farm stores... basically, if you can buy canning jars there, you can probably buy a foley mill)

A stock pot

.

Wash the tomatoes, and cut them up (which way doesn't matter.. if you use Romas, don't bother cutting out the place where the stem was, if you use "regular" tomatoes, you will want to)

Put them in the blender and blend them until they're essentially in liquid form.

Place the foley mill on the stock pot (they come with little brackets so they'll sit there)

Pour the contents of the blender into the foley mill and then crank the handle to force the liquid through the holes and down into the pot. Dump the seeds and other parts filtered out by the foley mill.

Repeat the process until the pot is full.

Simmer on a LOW flame, stirring periodically, for several hours until the mixture is cooked down the consistency you want. Since you want paste, this will take a long time... but it's generally worth it.

This is also how you make home-made sauce from scratch (adding italian spices and such, of course!)

Buono Appetito!

Answer 5

How To Puree Tomatoes

Answer 6

here is my recipe, its gourmet-ish but simple

fresh tomatoes i buy different ones
2 yellow tomatoes
3 large red tomatoes
2 cups of cherry toematoes
4 or 5 roman tomatoes

in a pan i put a little bit of oil and some balsamic vinegar (1 spoon) then i cook the tomatoes untill there slightly mushy, i generally add some celtic sea salt in and then after its cooked a good 12-15 minuets on high then i put it in the food processor not the blender so it's not water but has texture
you can also do this by having small tomato cubes cut up and i mean small!!!

Answer 7

Get a large pan of boiling water. Par boil your tomatoes. This means to simply drop them into the boiling water for only a few seconds, then pull the tomato out and the skin will peel off very easily. After your tomatoes have cooled, drop them in a blender. You will have perfectly homemade tomato puree. Happy cooking!

Answer 8

16 k. ripe plum
tomatoes
+ - 2 T. salt
1.4 tsp nutmeg and 1 pinch cinammon
1/4 tsp fresh lemon juice added while cooking
3 lg. onions (optional)
olive oil for sautéing
Bring a large potful of water to the boil. Add the tomatoes, turn off the heat and remove to a cold water bath after 1 or 2 minutes. The peel should come off easily.

work on a cutting board over the sink. Cut a tomato in half, cut out the stem and remove the seeds into the sink or bowl. Turn the halves over and give them a press slightly to remove excess juice. Do this for each tomato, placing the finished tomato in a bowl. By the time you are done, there will most probably be more juice. Discard the liquid or reserve for another use.

Use a blender or processor to blend to a smooth puree. It should resemble a pourable puree. If it is very thick, add a little water (which is non-acidic) and not more juice. Process a few seconds to incorporate the added water. Now you have a delicious puree made from the meat of the tomato and with far less acid.

Use a deep enough pot as all thick sauces need sputter and splash room. If using, chop the onion finely and sauté in the hot olive oil until glassy stirring frequently for another minute or so. Add the tomato puree salt 1/4 tsp nutmeg and 1 pinch cinammon 1/4 tsp fresh lemon juice added
Stir well allow to gently simmer half covered for 45 minutes to hour (remove lid after 20 minutes).
Stir occasionally. It is done when sauce has even, thick consistency and no liquid separates from the puree.
I prefer to use a wide pan. The liquid reduces quicker because of the wide surface and air contact. Work in batches combining each batch into one larger pot. Stir well and bring again to the boiling point if preserving or freeze in small to medium quantities.

you can add a 1/2 tsp sugar to the cooking process if you want to take a bit of the acidity out.

Answer 9

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Answer 10

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Answer 11

boil water, turn off the heat, put in fresh ripe tomatoes, cover with a lid and leave for ten min, rince with cold water, peal skin and scoop out seed. Blend in blender add ur choice of flavouring