Learn how to make tomato puree to use in all your favorite soup, stews, and chili recipes! This is an easy recipe that is freezer-friendly.
Table of contents
Homemade Tomato Purée
Before you start thinking making homemade tomato puree is a total snooze-fest and decide to click right on past, let me explain. It may not be a glamorous recipe, but I decided to share it because so many wonderful things start with a simple tomato puree – warm, comforting soups, hearty batches of chili and delicious enchilada sauces are a few examples. Don’t simple, humble recipes like these deserve a moment in the spotlight? I think they do – especially this time of year.
I don’t know about you, but I’m feeling strong urges to make and freeze all sorts of soups, stews, and sauces right now. It must be some deep-seated survival gene reminding me that cold weather is coming so I better prepare by stocking our freezer now. Having homemade tomato puree on hand will make it that much easier to pull together a big pot of chili or pasta sauce or whatever else makes me happy and warm.
Ingredients
- Unsalted butter
- Diced onion
- Diced celery
- Whole San Marzano plum tomatoes
- Water
If you want to make it really simple you could just puree a bunch of tomatoes and call it a day, but that would also be really boring. I like to add a couple of other things like butter, celery, and onion to turn up the flavor and richness just a bit. However, I don’t flavor the puree with herbs or spices (including salt) that way it can be used in a variety of dishes that call for different kinds of seasonings.
When fresh tomatoes are in season making puree is a great way to capture them at their peak to use months later. Since it’s no longer tomato season I used canned ones instead and recommend San Marzano tomatoes, which most major grocery stores carry. San Marzano tomatoes come from the Campania region near Naples, Italy and have the D.O.P designation, which means they are a protected product just like wine, cheese, and other regional specialty foods. They are a little pricier, but they make a better sauce than other canned varieties. They are sweeter, less acidic and more flavorful.
How to Make It
- Melt the butter in a large pot over medium-low heat. Add the onion, celery, and cook them until they soften but aren’t browned.
- Place the tomatoes and the juices from the can in a large bowl. Squish the tomatoes with your hands to break them up and then add them to the pan with the onion and garlic.
- Add the water and bring the mixture to a boil and then reduce the heat. Simmer the tomato mixture for about 10 minutes, or until it starts to thicken.
- Puree the mixture with a stick blender until smooth. If using a regular countertop blender, allow the puree to cool before blending.
- Storage: Store the puree in the freezer until ready to use. I divide mine into 1 cup portions before freezing. Tomato puree will keep in the freezer for several months. Or you can store it in the fridge for up to a week.
So, with all that said, here’s a super basic recipe that can lead to all kinds of glamorous deliciousness.
Happy pureeing,
More Sauce Recipes
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.
PrintHomemade Tomato Puree
This homemade tomato puree can be frozen and used in a variety of recipes. Use it to make tomato soup, tomato sauce, enchilada sauce, or a base for chili. It’s versatile and easy to make!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 cups 1x
- Category: Sauces
- Method: Simmer
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 (28-ounce) can whole San Marzano plum tomatoes
- 2 cups water
Instructions
- Melt the butter in a large pot over medium-low heat. Add the onion and celery and cook until softened, about 10 minutes (don’t let them brown).
- While the onion and celery are cooking, pour the tomatoes along with the juice into a medium bowl and break them up using your hands (give them a good squish). Add the tomatoes and water to the onions and celery, and stir to combine
- Bring the mixture to a boil and then reduce the heat. Simmer the mixture for about 10 minutes or until it starts to thicken.
- Puree the mixture with a stick blender until smooth. If using a regular countertop blender, allow the puree to cool before blending.
- Store the puree in the freezer until ready to use. I divide mine into 1-cup portions before freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 26
- Sugar: 1.1g
- Sodium: 27.3mg
- Fat: 2g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.7g
- Protein: 0.3g
- Cholesterol: 5.1mg
Keywords: homemade tomato puree
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Anita says
Hi there. I have those tomatoes in my garden this year and want to make sauce. Do I blanch them first and remove the skins? Thanks so much!! Anita
April Anderson says
Hi Anita! You actually might like my Pomodoro sauce recipe https://www.girlgonegourmet.com/penne-al-pomodoro/ – it would be great with your garden tomatoes! If you opt to make the puree instead you should blanche and peel them first.
Barb says
Like this a lot – simple to do
★★★★★
Ricki @ The Questionable Homesteader says
I love the fact that you shared this recipe. I’ve actually never made Tomato Puree so for me it is very helpful. Especially as I like to take things to their base ingredients and start from there. I’ll just use 28 oz of fresh tomatoes instead of the canned (our tomato season is just ending).
Thanks for sharing.
Thalia @ butter and brioche says
I have never made my own tomato puree before, and I regularly make soups and stews for dinner – so this is a recipe I will be recreating. Think this homemade puree will definitely kick up the flavour of my meals!
April says
Thanks Thalia – Let me know how it goes!