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Finished tomato purée fills a glass mason jar. The jar sits on a gray and white marble background
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5 from 1 vote

Tomato Purée from Fresh Tomatoes

This easy tomato purée is a great staple to have on hand after tomato season has ended
Prep Time15 mins
Cook Time8 hrs
Course: Condiment
Cuisine: Italian
Servings: 3 cups
Calories: 82kcal
Cost: $6

Equipment

  • slow cooker
  • food mill to remove tomato skins if desired
  • immersion blender, blender or food processor if not using a food mill

Ingredients

  • 3 pounds fresh tomatoes

Instructions

If using a food mill

  • Wash and chop tomatoes into bite-size pieces. Cook in a slow cooker on low heat for 6 hours, until cooked and soft.
  • Place the food mill over a large bowl and run the tomatoes through it. Store the purée in wide-mouth jars and freeze or cook down before storing.

If not using a food mill to remove the skins

  • Blanch and peel the washed tomatoes. Core them, score the bottoms with a shallow "X" and gently put the tomatoes into a pot of boiling water until the skins begin to pull away (about 1 to 2 minutes). Immediately transfer the tomatoes to an ice bath—a large bowl filled with cold water and ice cubes. When the tomatoes are cool enough to handle, pull the skins off with your fingers. They should slip off easily.
  • Cut the tomatoes in half. With a spoon, remove the seeds. Chop the tomatoes and cook in a slow cooker on low heat for 6 hours, until cooked and soft.
  • Purée the tomatoes with an immersion blender, standard blender or food processor. Store the purée in wide-mouth jars and freeze or cook down before storing.

If not using a food mill and leaving the skins on

  • Cut the tomatoes in half. With a spoon, remove the seeds. Chop the tomatoes and cook in a slow cooker on low heat for 6 hours, until cooked and soft.
  • Purée the tomatoes with an immersion blender, standard blender or food processor. Store the purée in wide-mouth jars and freeze or cook down before storing.

To cook down the tomato purée

  • Simmer the purée gently on medium-low heat for an hour or until it has reached your desired consistency. Stir often. You can also cook it down in the slow cooker at low heat for 8 hours. Avoid cooking it for longer than 8 hours. Cooking tomatoes for too long in a slow cooker can result in a burnt taste.

Nutrition

Calories: 82kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 23mg | Potassium: 1075mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3778IU | Vitamin C: 62mg | Calcium: 45mg | Iron: 1mg