Preserved Tomato Purée Recipe (2024)

FAQs

Can you preserve tomato puree? ›

Store the tomato puree in the freezer for up to 6-8 months.

Once the tomato puree has cooled add 1/2 tsp citric acid or sodium benzoate always use a glass or plastic container to store the product since we are adding preservatives... storing the product in metal container can cause chemical reaction.

For longer storage, consider freezing the purée. 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.

Most jarred tomato-based sauces have a shelf life of about one year. However, once they're opened, they should be used quickly.

Preserving Option 2 - Refrigerate or freeze.

As long as you keep it well-covered with olive oil and ensure that you only use a very clean spoon to remove it from the jar, it will keep in the fridge for 3 to 4 weeks. Frozen, it will keep for up to 9 months.

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.

Pureed tomatoes, or tomato puree, is a smooth, thick sauce made from cooked and strained tomatoes. It is very similar to crushed tomatoes, only slightly thicker and without seeds. Best uses: Tomato puree is excellent as a base for creamy tomato soups or enchilada sauce.

If you are looking for a non-red paste variety, try Italian Gold which is a compact pear shaped tomato that contains higher pectin making it great for canning or freezing. Other popular paste tomato varieties for canning are Hogheart, Granadero, Opalka, Oxheart, and Roman Candle.

The preservative effects of sodium benzoate and potassium sorbate are best exhibited in an acidic media; therefore, the pH of the fruit puree may be stabilized through the addition of certain edible acids.

Extending the Shelf Life

Once the package has been opened, fold it to eliminate any extra air and store it in the refrigerator to keep the paste airtight. This keeps the paste's quality high and lengthens its shelf life by several weeks. Keep in mind that it's crucial to keep your tomato paste cool and sealed.

How many tomatoes for 1 cup of puree? ›

I have used 6 medium sized tomatoes that measures around 300 ml of tomato puree. So 1 tomato is equivalent to roughly 4 table spoons of tomato puree and 4 tomatoes make 1 cup of puree. Size of the tomato may slightly differentiate the quantity prescribed- hence take a judgemental call when you are cooking.

Blend a 14.5-ounce can of tomatoes in a blender or food processor until smooth. Pour the tomato mixture into a saucepan and bring to a boil over medium heat. Continue cooking, stirring constantly, for about 10 minutes, until thickened and reduced by about two-thirds.

Fill each jar with the hot tomato puree, leaving about 1/2-inch headspace at the top of each jar. Set the lids on the jars and secure them with the rings. Lower the jars into the canning kettle and boil for 40 minutes. The jars should be covered by at least 1-inch of water.

High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods.

You will need four pint-sized jars with sealable lids for canning; the lids and jars need to be sterilized, which can be done by boiling in a large pot for 10 minutes. Let them dry before filling. Canned tomato sauce will remain good for up to a year, stored in a cool, dark place.

Bottom Line. Both tomato puree and tomato paste are essential ingredients, but they differ in how they are made and used. Tomato puree is a blended form of tomatoes offering a milder taste resembling fresh tomatoes, while tomato paste is concentrated tomatoes with a sweeter and richer flavor.

Crushed. Crushed to a fine texture and often mixed with a little tomato puree, but still chunkier and less cooked-tasting than sauce. Puree. Pureed tomatoes that fall somewhere between crushed and paste—smoother, thicker and deeper in flavor than crushed, but not nearly as concentrated as paste.