Homemade tomato puree

A fresh jar of tomato puree.  A versatile base for pasta sauce, pizzas, curries, noodles etc.  It’s easy to make and it can be stored in the fridge or freezer for use later.

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On days when I’m in a hurry I always end up making a bowl of noodles to satisfy my rumbling tummy.  That’s when I reach out for this jar.  I mix about two tablespoons of tomato puree with a dash of soy sauce, oyster sauce and sesame oil, boil egg noodles and mix them together.  It’s delicious because they come together so well.  It’s also healthier than reaching out for instant noodles.

There are so many uses for tomato puree.  I’m planning to make a bigger batch of puree for making pasta sauce.   When you see red, plump tomatoes in your supermarket, think of homemade tomato puree.  Think also of the many nutrients in this superfood.  Tomatoes are rich in the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.  They are also a great source of vitamin C, potassium, folate and vitamin K.

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Tomato Puree


5 ripened tomatoes

11/2 tablespoons olive oil

1 teaspoon vinegar (optional, use if you want a longer shelf life)


  1. Wash tomatoes thoroughly and make a small incision at the top of each.
  2. Add tomatoes into a pot of boiling water and let them boil over medium flame for 7 – 9 minutes.
  3. Prepare a bowl of iced water.  When tomatoes are done boiling, turn off the flame and transfer them into the bowl of iced water.
  4. After they are cooled, peel off the skins of the tomatoes and discard.  This can be done easily with the incision made beforehand.  The boiling loosens the skins and makes peeling very easy.
  5. Cut the tomatoes into large chunks and transfer them into a blender or processor to puree them.  For a seedless puree, strain the puree before going to the next step.
  6. In a saucepan or pot, heat olive oil over medium flame.  Add tomato puree and stir to mix.  Let it come to a boil and then let it simmer.  Stir occasionally.  Add vinegar if you would like a longer shelf life.  Let it simmer for around 30 – 45 minutes if you like a thicker consistency.
  7. Allow the puree to cool completely before transferring into a jar.  Refrigerate the jar of tomato puree.

tomato puree1

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The puree I made turned out orangey rather than reddish.  To get a richer colour, I will try using redder tomatoes.  Nevertheless, I’m happy with it 🙂

recipe inspired by: ruchiskitchen.com


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