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Homemade tomato puree in 10 steps

Homemade tomato puree in 10 steps

How to make tomato puree at home: all the instructions on how to make the traditional one homemade tomato puree. Tips to avoid contamination (botulism risk) and to get onetomato saucewith all the trimmings!

A homemade tomato puree it is undoubtedly more genuine than those found on supermarket shelves. If we manage to organize ourselves well, summer could give us excellent preserves to be consumed throughout the year, and I'm not just talking about tomatoes:

  • peaches in syrup
  • Sweet and sour zucchini
  • pickled peppers
  • aubergines in oil
  • apricot jams

In short, in the summer the garden is at its best and if we play our cards right, we can savor its fruits for the rest of the year.

The queen of summer preserves is she, the homemade tomato puree! We can do the tomato puree simple, with the addition of basil, with peeled or peperonata-style tomatoes. On this page we will see how to make tomato puree in a simple and fast way, how to make peeled tomatoes and how to make tomato paste.

Which tomatoes to use for the sauce?

Any variety with a firm, flavorful pulp is perfect for making salsa at home. If you have tomatoes with a sweet and juicy pulp in the garden, wait for the optimal ripeness to make peeled tomatoes or tomato sauce. Ripening is a crucial factor.

Varieties to get onehomemade tomato pureewith a particular and refined flavor are:

  • Corbarino (ancient variety of Corbara, in the Salerno area)
  • Naples tomato (Slow Food presidium)
  • Datterino (also available in the yellow variety, for those who want oneyellow tomato puree)
  • Fiaschetto (Apulian variety, also this Slow Food presidium)
  • Pizzutello (widespread in Campania and Sicily)
  • San Marzano yellow tomato

The San Marzano tomato is the most popular one for making tomato puree at home, however, as is clear, the choices you have are many.

Homemade peeled tomatoes

Peeled tomatoes are longer to prepare but just as easy: it just takes a little more patience to remove the skin from the tomatoes. Select the most ripe, solid and free from imperfections. Wash them and make a cross cut on each tomato.

Place a large enough pot on the stove and when the water starts to boil, blanch the tomatoes by lowering them with theskimmer. The skimmer is a pivotal tool for make peeled tomatoes at home. When the tomatoes have cooled, remove the skin and put them in pots.

Don't have a large skimmer? You can buy it atthis Amazon page.

Close the jars and pasteurize as we will see at the end of the article.

Homemade tomato puree

The tomato sauce gives great satisfaction to the palate. It is easy to prepare and the only necessary condition is to choose the raw material: use only good quality and very ripe tomatoes.

What do you need for make the pass at home?

  • Sterilized jars
    Even if you have bought new glass jars, it will be necessary to sterilize them to avoid any risk of contamination and / or botulism (Botox). All instructions are available on: "How to sterilize glass vesetti “.
  • Ripe tomatoes
    Choose Organic and preferably San Marzano tomatoes that are well suited for making the tomato sauce at home, in any case any cultivar in your garden will be even better!
  • Freshly harvested basil, well washed
    The basil will only serve if you intend to flavor yourshomemade tomato puree.

How to make tomato puree at home

  1. Wash the tomatoes thoroughly. If you have chosen large varieties, cut them into chunks. If you have chosen small varieties (cherry, cannellini tomatoes, pixels…) it will not be necessary.
  2. Remove any unripe or damaged parts from the tomato.
  3. Optional:rinse the basil and add it to the tomatoes. Basil should be dosed to taste, usually it is recommended to use 10 - 15 leaves for every kg of tomatoes.
  4. Add a little water and cook. Water should be added only to prevent the tomato skin from sticking to the bottom of the pot.
  5. Stir occasionally with a wooden spoon.
  6. When the tomatoes are undone and soft enough, pass them in a vegetable mill.
  7. Place the puree in a pan over a low heat. Add 10 - 15 grams of coarse salt for each kilo of puree.
  8. Cook and thicken until it reaches the desired consistency.
  9. Transfer the puree to the jars and seal with new caps.
  10. Pasteurize

The pasteurization of homemade tomato puree:

  1. Wrap each jar in a cloth towel. Close it with string. The fabric is used to prevent the bottles produced, colliding with each other, from breaking.
  2. Transfer the jars (or bottles) to a pot large enough to accommodate the freshly packed jars.
  3. Add water until the jars are completely covered.
  4. Place the pot on the stove and bring to a boil.
  5. Pasteurize for about 40 minutes and let the bottles cool in the pot.

How much sauce can I get a kg of tomatoes?
To regulate the amount of tomatoes to use for yours homemade passata, keep in mind that with a kilogram of product you will be able to obtain about half a liter (500 grams) of passata.

Another useful recipe:homemade tomato paste.



Video: GRILLED RIB EYE WITH SPICY TOMATO SAUCE by Home Cooking with Julie Neville (September 2021).