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Buy Now →How to Make Homemade Tomato Puree from Fresh Tomatoes
If you grow tomatoes in your garden, you know what it’s like during peak tomato production time. You often end up with more tomatoes than you can eat fresh.
Making the excess into tomato puree is a wonderful way to use them up and turn them into something really useful for a lot of common recipes. The flavor will be so much better than the canned tomato puree that you get from grocery stores. It’s well worth your time to make it, and will save you money. The flavor is so sweet!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 7-8 pints 1x
- Category: sauces, dressings, seasonings
- Method: stove top
Ingredients
Units
Scale
- tomatoes, about 15-18 pounds
- 2 teaspoons citric acid powder
Instructions
- Wash tomatoes and remove the stems and skins (see step by step guide above for details).
- Ad peeled tomatoes to a blender or food processor and blend on hight speed until smooth.
- Add the tomato puree to a large pot on the stove.
- Heat to boiling, then reduce heat and simmer 1-2 hours until the puree is thickened the way you like it.
- Store in the refrigerator for 7-10 days in airtight containers.
- For long-term storage, freeze in freezer safe bags, or can them using a water bath caner as shown in the blog post.
Notes
- Be sure and read the blog post to see all the step by step instructions with pictures.
- lemon juice can be sued in place of the citric acid. You will need 1 tablespoons of lemon juice for each pint jar of tomato puree.
- Some tomatoes will be juicier and meatier than others, which is why the recipes say 15-18 pounds. It's more of a guideline, really 😃