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Homemade Tomato Puree

a measuring cup filled with tomato puree.

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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!

Ingredients

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

Instructions

  1. 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).
  2. 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
  3. Bring the mixture to a boil and then reduce the heat. Simmer the mixture for about 10 minutes or until it starts to thicken.
  4. Puree the mixture with a stick blender until smooth. If using a regular countertop blender, allow the puree to cool before blending.
  5. Store the puree in the freezer until ready to use. I divide mine into 1-cup portions before freezing.

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