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!
- 2 tablespoons butter
- 1 cup onion, diced
- 1 cup celery, chopped
- 1 (28-ounce) can whole San Marzano plum tomatoes
- 2 cups water
- In a stock pot melt the butter over medium-low heat
- Add the onion and celery and cook until softened, about 10 minutes (don’t let it brown)
- While the onion and celery are cooking, pour the tomatoes along with the juice into a medium bowl and break up them up using your hands (give them a good squish).
- Add the tomatoes and water to the onions and celery, stir to combine
- Bring to a boil and then reduce the heat and let it simmer for about 10 minutes, or until it starts to thicken.
- Puree the mixture until smooth. If using a regular counter-top blender, allow the puree to cool before blending.
- Store in the freezer until ready to use. I divide mine into 1 cup portions before freezing.
- Category: Sauces
- Method: Simmer
- Cuisine: American
- 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