This is a base recipe to all our cooking needs whether be Marinara sauce, pizzas, pastas, Indian meals, subzis or curries. Homemade tomato puree is not as difficult as it sounds. I always keep a jar full of homemade tomato puree ready in my fridge/freezer at all the time. It comes in really handy, saves a lot of time and above all it is HOMEMADE!!
Use thick pulp-y red tomatoes for this recipe. They are juicy and also add silkiness to a gravy or sauce.
Tomatoes are blanched, skinned, pureed and boiled to obtain the rich color of tomatoes. Add olive oil to the pureed tomatoes during boiling to preserve it for longer time.
INGREDIENTS – WILL YIELD 3 CUPS OF TOMATO PUREE
6-8 medium size tomatoes
2 tablespoon Olive oil
1 teaspoon Vinegar (optional – use only if storing for a longer time)
METHOD–
1. Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes.
2. Soon you will notice the skin peeling off from the tomatoes. Use a slotting spoon and remove tomatoes from hot water and give them a bath by dropping them in cold water. This will speed up the peeling process.
3. Peel off the tomato skin and discard. Using a sharp knife chop the juicy flesh of tomatoes and toss them into a mixer and liquefy/puree them. For a seedless puree pass it through a strainer.
4. Heat olive oil in a pan and pour in pureed tomatoes and bring it to a boil. Boiling gives tomato puree a deep rich red color. For a thick tomato puree simmer it for about 30 – 45 minutes on a medium flame till it reaches its desired consistency, stirring occasionally.
5. Once its thick, allow it cool down completely, then transfer it in canning jars or airtight containers. Store it in the fridge for a week or you may even freeze this puree for later use. 
Jhumur Banerjee says
April 13, 2018 at 12:48 amHi
If I don’t have vinegar can I use lemon
Can this puree be stored for more than 6 months
Ruchi says
April 13, 2018 at 9:42 amYes, you can use lemon.
In the freezer, it can be stored for 6 months.
Huma says
June 18, 2016 at 12:22 pmAre tomatoes puree same as tomato
Paste?
Ruchi says
June 18, 2016 at 12:50 pmNo Huma, they are different. Tomato paste is more like a thick paste compared to tomato puree which is chunky in texture.
studentsim says
April 3, 2016 at 4:27 pmHi Ruchi: Would you be able to guide on what variety of tomatoes (in US) work best for this puree which is you said the base for making Indian gravies. I have tried Roma tomatoes mostly but I find that the level of ‘tanginess’ does not match what is needed for Indian gravies. I would be interested to know what your advise is. Thanks so much!
Ruchi says
April 3, 2016 at 7:05 pmThanks!! Use thick pulp-y red tomatoes for this recipe. They are juicy and also add silkiness to a gravy or sauce.
Deepti says
January 21, 2016 at 9:12 pmHow long does it last without adding vinegar?
RK says
January 21, 2016 at 9:46 pmThanks for stopping by Deepti!! It will last for 4-5 days without vinegar.
Abdul Rashid says
January 20, 2016 at 2:15 amvery very interesting and thank you for adding me another knowledge. I will be glared to have you updating me on more food recipes. thank you
RK says
January 20, 2016 at 7:55 amThank you Abdul Rashid!!
Aparna says
June 4, 2015 at 1:24 amAfter so many contaminated things popping up in India, I have decided to stay close to homemade. Stumbled upon your website and made a very basic ingredient and as you mentioned have stored in the freezer for future recipes. Thanks for sharing your talent with us. You rock!!
RK says
June 11, 2015 at 10:39 pmThanks for your feedback Aparna 🙂
Namrits says
May 1, 2015 at 1:25 pmRuchi I never knew tomato puree can be made at home. My mom is a strict vegetarian and never eats anything from the market. Made this last week and she has enjoyed every recipe I made (that too from your site) a lot. Thanks your basics are very good. Liked the way you explained about mawa making. Will try that out pretty soon. Thanks.
RK says
May 5, 2015 at 7:26 amThanks Namrits, glad you liked it 🙂
Shilpa K says
April 24, 2015 at 12:26 amI made this and made Rajma with homemade tomato puree.. it came out so delicious that I decided to make it every week now, I would love to try your other recipes too..Yummy… Everything Looks perfect.
RK says
April 24, 2015 at 8:55 amThank you, Shilpa. Homemade Tomato puree is always in my fridge, it’s so good and fresh, has no after taste like the market ones.Do give my other recipes a try and let me know how you like them.
Maureen says
April 18, 2015 at 12:00 pmI am a huge homemade person. looked up homemade puree and your webpage pulled up fast. Step tutorials are a great help. Great work girl.
RK says
April 19, 2015 at 8:49 amThat’s so sweet of you Maureen and thanks for stopping by 🙂