Once you've gathered your ingredients, you're all set to make tomato puree. There are several ways to make it. Some people prefer to leave the skin on the tomatoes, while others favor peeling off the skin for a smoother consistency. In addition, some cooks prefer to deseed tomatoes while others leave the seeds in. Regardless of your preparation method, you'll want to be sure to cut the stem off your tomatoes and cross-cut the other side of the tomatoes -- this will help evenly cook the tomato and make the skin easier to peel off.
Once you've prepared your tomatoes, you have several options for cooking them:
- Boil -- Once the water reaches a rolling boil, add the tomatoes. Boil them for about 15 minutes.
- Roast -- Drizzle some olive oil over the tomatoes and roast them in the oven at 350 degrees for about two hours.
- Sauté -- Heat olive oil in a pan and sauté tomatoes for 15 minutes. You can add garlic or other spices to create depth of flavor. Don't let the tomatoes burn, but watch to make sure that all excess liquid evaporates.
Once you've cooked the tomatoes, run them through a fine sieve, food mill, blender or food processor to create a puree.
Now that your puree is finished, you'll need to prepare it for a meal or store it. We'll look at some tips on the next page.