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Homemade 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!


  • 2 tablespoons butter
  • 1 cup onion, diced
  • 1 cup celery, chopped
  • 1 (28-ounce) can whole San Marzano plum tomatoes
  • 2 cups water


  1. In a stock pot melt the butter over medium-low heat
  2. Add the onion and celery and cook until softened, about 10 minutes (don’t let it brown)
  3. 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).
  4. Add the tomatoes and water to the onions and celery, stir to combine
  5. Bring to a boil and then reduce the heat and let it simmer for about 10 minutes, or until it starts to thicken.
  6. Puree the mixture until smooth. If using a regular counter-top blender, allow the puree to cool before blending.
  7. Store in the freezer until ready to use. I divide mine into 1 cup portions before freezing.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • 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