Easy Tomato Puree Recipes

Steps:

• 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.

Steps:

• In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

Steps:

• After they're washed, cut them in half and then half again. Put tomato pieces in a pot and set the heat to medium-high; cook for 5 minutes. Cooking will release the juices from the tomatoes therefore there's no need to add any other liquid.
• Reduce the heat to medium-low and cook for 15 minutes, breaking down the pieces with the tip of a spoon or spatula.
• Remove from the heat and transfer to the jar of a blender. Add salt, put the lid on and process for 30 seconds.
• From here, there are two options; passe the mixture through a fine sieve over a bowl and discard the seeds and skins or --
• Use it as is or transfer to containers for later use. It makes about 3 cups.