Simple Homemade Tomato Purée (The Perfect Base)

There is something incredibly satisfying about turning fresh, ripe tomatoes into a silky, savory purée. Unlike store-bought canned versions that often taste metallic or overly acidic, making your own tomato purée allows the natural sweetness of the fruit to shine through.

This recipe is designed to be a versatile base sauce. While delicious on its own with a bit of pasta, its true power lies in its ability to elevate other dishes. Use it as a foundation for pizza sauce, Bolognese, hearty stews, or soups.

Why Make This From Scratch?

• Pure Flavor: No preservatives or added sugars. It's just tomatoes and seasoning.
• Freezer Friendly: Make a big batch during tomato season and freeze it for winter.
• Waste Reduction: This is the perfect way to use up those tomatoes on the counter that are getting a little too soft for salads.

Tips for Success

• The Tomatoes: Use the ripest tomatoes you can find (Roma or San Marzano are great for less water content, but any ripe tomato works). The redder the tomato, the deeper the flavor.
• The Sieve: Don't skip the sieving step! Pressing the blended tomatoes through a sieve removes the skins and seeds, giving you that professional, velvety texture.
• The Watch: Because tomato sugars can burn easily, make sure to stir frequently once the mixture starts to thicken.

Storage Instructions

Refrigerator: Because this is a fresh product with no preservatives, it has a short shelf life. It will keep in an airtight container in the fridge for 3 to 4 days.

Freezer: This purée freezes beautifully.

• Tip: Pour the cooled purée into ice cube trays. Once frozen, pop the cubes into a freezer bag. This allows you to grab just a tablespoon or two whenever a recipe calls for a splash of tomato flavor!

The Recipe

Yields: Approx. 1 ¼ cups Prep method: Stovetop (or Microwave)

Ingredients

• 1 lb (450 g) ripe tomatoes
• 2/3 cup water
• 4 fresh basil leaves
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Prep the Tomatoes: Wash the tomatoes and cut them into chunks. Place them in a food processor or liquidizer and blend until completely smooth.
2. Strain: Place a sieve over a saucepan. Pour the blended tomatoes into the sieve and press the mixture through with the back of a spoon to remove skins and seeds. Discard the solids remaining in the sieve.
3. Simmer: Add the 2/3 cup of water to the saucepan with the tomato pulp. Bring the mixture to a boil over medium-high heat.
4. Reduce: Once boiling, reduce the heat to minimum (low). Half-cover the saucepan with a lid.
5. Cook: Let the sauce simmer gently until it has reduced and the purée is thick. Important: Stir frequently during this process to ensure the sauce does not stick to the bottom of the pan.
6. Season: Towards the end of cooking, stir in the fresh basil leaves, salt, and black pepper. Taste and adjust seasoning if necessary.
7. Serve or Store: Use immediately, or let cool completely before transferring to the fridge or freezer.

Microwave Option: If you prefer not to use the stove, you can cook the strained mixture in a microwave-safe bowl (covered loosely) on high, stirring every few minutes until reduced to your desired thickness.