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Homemade Tomato Puree

How to make Homemade Tomato Puree

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.


6-8 medium size tomatoes

2 tablespoon Olive oil

1 teaspoon Vinegar (optional – use only if storing for a longer time)


1. Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes. 

Tomato paste recipe

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. 

Tomato paste -recipe

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.

How to make Homemade Tomato Puree

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. Homemade Tomato Puree

step by step Homemade Tomato Puree reicpe

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  1. Maureen says:

    I am a huge homemade person. looked up homemade puree and your webpage pulled up fast. Step tutorials are a great help. Great work girl.

  2. Shilpa K says:

    I 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:

      Thank 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.

  3. Namrits says:

    Ruchi 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.

  4. Aparna says:

    After 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!!

  5. Abdul Rashid says:

    very 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

  6. Deepti says:

    How long does it last without adding vinegar?

  7. studentsim says:

    Hi 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:

      Thanks!! Use thick pulp-y red tomatoes for this recipe. They are juicy and also add silkiness to a gravy or sauce.

  8. Huma says:

    Are tomatoes puree same as tomato

    • Ruchi says:

      No Huma, they are different. Tomato paste is more like a thick paste compared to tomato puree which is chunky in texture.

  9. Jhumur Banerjee says:

    If I don’t have vinegar can I use lemon
    Can this puree be stored for more than 6 months