The foundation of so many delicious recipes is tomato puree. This recipe will give you a supply of silky smooth tomato puree for your freezer when you have an excess of tomatoes in your garden. This can easily be doubled or cut in half to produce around two pint jars.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 2 pints |
Ingredients
- 4 pounds Roma tomatoes
- ½ teaspoon salt
Instructions
- Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
- Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
- Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
- Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.
- For every pound of tomatoes you use, you will get approximately 1 cup of puree.
- Tomato puree can be frozen and keeps for about 6 months.