This week, I made tomato purée during my annual squirreling-away-of-all-the-tomatoes ritual. In the fall or winter, I’ll transform this staple into pasta sauce or pizza sauce or tomato paste or add it to chana masala or minestrone soup or any other recipe calling for fresh tomatoes. Every year in late September or early October, I buy 20-pound cases of tomatoes to process and enjoy well after tomato season ends. So far, I’ve bought two cases and will buy a third this weekend.
Usually, I roast every last tomato (go here for instructions) but one night, while deciding between prepping and sleeping, I chopped up a few pounds of tomatoes, threw them into the slow cooker and chose sleep. By the morning, the tomatoes had softened and condensed. I ran them through my food mill, reduced the ensuing purée over low heat, stored it in a jar and froze it. So easy! I’m definitely adding this to my yearly ritual. After roasting seven trays of quartered tomatoes, I tossed more into the slow cooker and went to bed
You can use any airtight, freezer-safe container you like. Zip-top freezer bags allow for flat storage, which will save you space in the long run. Store tomato purée in the freezer for up to six months. There’s no need to thaw — just go ahead and cook from frozen.
Reduce in a pot
This works quickly and renders a wonderful, sweet flavor. The purée cooks down considerably in about an hour on medium-low temperature.
Reduce in a slow cooker
The tomato purée reduces very slowly in a slow cooker, even by slow cooker standards. These appliances do not do a great job at cooking down liquids and may not stay hot if you remove the lid in an attempt to speed things up.
If you choose the slow-cooker route, do not cook longer than about eight hours on low. Otherwise, your tomatoes may develop a bit of a burnt flavor.
I prefer the stove-top method but cooking tomatoes in your sleep has its benefits! Start Several hours later EndThe colors vary (in part) due to the changing light throughout the day (kind of like Monet’s haystacks)
What is the Best Way to Save Leftover Tomato Paste?
FAQ
Can you freeze leftover canned tomato puree?
How do you store tomato puree?
How long can tomato puree last in the fridge?
Can I freeze tomato puree in a tube?
Can you freeze tomato purée?
Freeze the purée in eight- or 15-ounce increments — that’s the amount required for most recipes. Label the bags and store in the freezer for up to six months. Wash the tomatoes. Rinse 4 pounds Roma or plum tomatoes under cool water and pat dry. Prepare the tomatoes. If desired, peel the tomatoes with a serrated vegetable peeler or blanch them.
Can one freeze tomatoes?
Yes. Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. They do not need to be blanched before freezing. Frozen tomatoes will retain their flavor for 12 months.
Can Tomato puree be refrigerated?
Pour homemade tomato purée into a sterilized glass jar. To sterilize the jar, boil the jar and lid in hot boiling water for 5 minutes. You can refrigerate the puree for up to a week without any further processing. 17.
Can You purée Tomatoes?
You can purée any tomatoes you like. If you have your pick of the farmers’ market or produce section, though, opt for small Roma tomatoes. Their water content is lower than other varieties, so they tend to be richer in flavor. Choose firm tomatoes with minimal bruising, as this indicates freshness.