Tomato Puree

Use ripe, flavorful tomatoes for the best-tasting puree.

Cut the vegetables into even sizes for even cooking.

Stir the puree occasionally while cooking to prevent sticking and burning.

Taste and adjust the seasoning as needed before storing.

Use a large, heavy-bottomed pot for even heat distribution.

Label the jars with the date so you know when they were made.

Serve the puree as a base for soups, stews, or pasta sauces.

Experiment with different tomato varieties for different flavors.

Remember, the thickness and flavor of the puree will develop more as it cooks.

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes, just skip the blanching step. Fresh tomatoes make a much better puree, however. You would need about 8 (15 oz) cans canned diced tomatoes.

What can I substitute for the bell pepper?

You can omit the bell pepper or use a different type of sweet pepper. Or if you want a spicy sauce, you can use a hot pepper.

Is it necessary to blanch and peel the tomatoes?

Blanching and peeling the tomatoes helps to create a smoother puree, but you can skip this step for a more rustic texture.

How do I know when the puree is thick enough?

The puree is thick enough when it has reduced by about half and has a thick, sauce-like consistency.

What can I use instead of sugar?

You can use honey or omit the sugar altogether.

How should I store the puree?

Store the cooled puree in sterile jars in the refrigerator for up to a week or freeze for longer storage.

Can I can this puree for shelf storage?

Yes, you can process the jars in a water bath canner for shelf storage. Follow proper canning guidelines.

Is there a way to make this puree spicier?

Add chili peppers or red pepper flakes for a spicier version.