Canned tomatoes: a pantry staple for many home cooks. They are convenient, readily available, and packed with tomato flavor. But have you ever found yourself needing tomato puree and only having cans of whole, diced, or crushed tomatoes on hand? The good news is, you can absolutely make tomato puree from canned tomatoes! This article explores how to transform canned tomatoes into a smooth, flavorful puree, covering techniques, tips, and the best practices for achieving puree perfection.
Understanding Tomato Puree and Its Uses
Tomato puree is a versatile ingredient, serving as the foundation for countless dishes. Its smooth texture and concentrated tomato flavor make it ideal for sauces, soups, stews, and more. Unlike tomato paste, which is highly concentrated and requires careful dilution, tomato puree offers a balance of flavor and consistency, adding body and depth without overpowering other ingredients.
Tomato puree is often used as a base for pasta sauces. It contributes a smooth texture and rich tomato flavor that complements herbs, spices, and other vegetables. In soups and stews, tomato puree adds body and acidity, balancing out the richness of other ingredients. It’s also a fantastic addition to braising liquids, marinades, and even homemade ketchup.
The Difference Between Tomato Puree, Paste, and Sauce
It’s easy to get confused by the various tomato products available in stores. While they all share the same core ingredient, their textures and concentrations differ significantly. Tomato puree, as mentioned earlier, is a smooth, unseasoned product made from cooked and strained tomatoes.
Tomato paste is highly concentrated, made by cooking tomatoes for an extended period until almost all the water evaporates. It has a very intense flavor and is used in small quantities to add depth to sauces and stews.
Tomato sauce, on the other hand, is a cooked tomato product that typically includes seasonings like herbs, spices, and garlic. It’s often ready to use in dishes like pasta or pizza. Understanding these differences is key to using each product effectively in your cooking.
Choosing the Right Canned Tomatoes for Puree
The quality of your canned tomatoes directly impacts the final result of your puree. Opt for high-quality canned tomatoes, preferably those labeled “Italian” or “San Marzano,” known for their sweetness and low acidity.
Whole peeled tomatoes are often considered the best choice for making puree, as they retain the most natural flavor. Diced and crushed tomatoes can also be used, but they may require slightly longer cooking times to achieve the desired smoothness. Avoid using canned tomatoes with added seasonings or flavors, as these can alter the taste of your final puree.
Considerations for Flavored Canned Tomatoes
While plain canned tomatoes are the ideal choice, you might find yourself in a situation where you only have flavored varieties on hand. If this is the case, consider the flavor profile of the tomatoes and how it will complement your intended dish. For example, basil-infused tomatoes might work well in a simple pasta sauce, while chili-flavored tomatoes could add a spicy kick to a stew. However, be mindful of the added salt and other seasonings, as these can affect the overall balance of your dish.
Methods for Making Tomato Puree from Canned Tomatoes
There are several ways to transform canned tomatoes into a smooth, flavorful puree. The best method depends on your equipment, time constraints, and desired consistency. Each technique brings slightly different nuance to the final product.
The Stovetop Simmer Method
This is the most traditional and arguably the most flavorful method for making tomato puree. It involves simmering the canned tomatoes on the stovetop to reduce their liquid content and concentrate their flavor.
- Pour the canned tomatoes (whole, diced, or crushed) into a saucepan.
- Bring to a gentle simmer over medium heat.
- Reduce the heat to low and cook for 20-30 minutes, or until the tomatoes have softened and the liquid has reduced by about half.
- Use an immersion blender or transfer the mixture to a regular blender to puree until smooth.
- If desired, strain the puree through a fine-mesh sieve to remove any seeds or skins.
The stovetop method allows the tomatoes to develop a deeper, richer flavor as they simmer. The slow cooking process also helps to break down the tomato solids, resulting in a smoother puree.
The Blender Method
For a quick and easy puree, a blender is your best friend. This method is ideal for achieving a perfectly smooth texture in minimal time.
- Pour the canned tomatoes and their juices into a blender.
- Blend on high speed until completely smooth.
- If desired, strain the puree through a fine-mesh sieve to remove any seeds or skins.
While the blender method is fast and efficient, it doesn’t allow the tomatoes to develop the same depth of flavor as the stovetop method. However, it’s a great option when you’re short on time or need a perfectly smooth puree for a specific recipe.
The Food Processor Method
A food processor offers a middle ground between the stovetop and blender methods. It can handle larger batches of tomatoes and produces a slightly chunkier puree than a blender.
- Pour the canned tomatoes and their juices into a food processor.
- Pulse until the tomatoes are finely chopped and resemble a coarse puree.
- If desired, strain the puree through a fine-mesh sieve to remove any seeds or skins.
The food processor method is a good choice if you prefer a puree with a bit more texture. It’s also a convenient option for processing large quantities of tomatoes at once.
The Immersion Blender Method
An immersion blender offers the convenience of pureeing directly in the pot, minimizing cleanup.
- Pour the canned tomatoes (whole, diced, or crushed) into a saucepan.
- Bring to a gentle simmer over medium heat.
- Reduce the heat to low and cook for 10-15 minutes, or until the tomatoes have softened.
- Use an immersion blender to puree the tomatoes directly in the pot until smooth.
- If desired, strain the puree through a fine-mesh sieve to remove any seeds or skins.
This method is especially useful when you’re making a large batch of sauce or soup directly in the pot. It eliminates the need to transfer hot liquids to a blender, making the process safer and easier.
Tips for Achieving Perfect Tomato Puree
Making tomato puree from canned tomatoes is a simple process, but a few key tips can help you achieve the best possible results. From adding depth of flavor to achieving the perfect texture, here are some expert tips to elevate your puree.
Adding Depth of Flavor
While canned tomatoes offer a good base flavor, you can enhance the puree by adding aromatics during the cooking process. Consider sautéing onions, garlic, carrots, or celery in a little olive oil before adding the tomatoes. These vegetables will add depth and complexity to the flavor profile. Herbs like basil, oregano, and thyme can also be added to the puree for an extra layer of flavor. A pinch of sugar can help balance the acidity of the tomatoes.
Achieving the Right Consistency
The desired consistency of your tomato puree will depend on its intended use. For a thicker puree, simmer the tomatoes for a longer period to reduce the liquid content further. For a thinner puree, add a little water or vegetable broth. Straining the puree through a fine-mesh sieve will remove any seeds or skins, resulting in a smoother texture. If you find that your puree is too thin, you can thicken it by adding a small amount of tomato paste or cornstarch slurry.
Seasoning and Adjusting Flavor
Taste the puree and adjust the seasoning as needed. Salt is essential for bringing out the natural flavors of the tomatoes. Black pepper, red pepper flakes, and other spices can be added to taste. A splash of vinegar or lemon juice can brighten the flavor and add a touch of acidity. Remember to add seasonings gradually, tasting as you go, to avoid over-seasoning.
Dealing with Acidity
Canned tomatoes can sometimes be quite acidic. If your puree tastes too acidic, you can balance it out by adding a pinch of sugar, a small pat of butter, or a pinch of baking soda. Be careful not to add too much baking soda, as it can affect the texture and flavor of the puree.
Storing Homemade Tomato Puree
Proper storage is crucial for maintaining the quality and freshness of your homemade tomato puree. Whether you plan to use it within a few days or want to preserve it for longer, here are some storage guidelines to follow.
Refrigeration
Tomato puree can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is properly sealed to prevent the puree from absorbing odors from other foods in the refrigerator.
Freezing
For longer storage, freezing is an excellent option. Pour the cooled tomato puree into freezer-safe containers or freezer bags, leaving some headspace to allow for expansion. Label the containers with the date and contents. Tomato puree can be frozen for up to 2-3 months without significant loss of quality.
To thaw frozen tomato puree, transfer it to the refrigerator overnight or thaw it in a microwave-safe container using the defrost setting. Use the thawed puree immediately.
Canning (Advanced)
Canning tomato puree is a more advanced method of preservation that allows you to store it at room temperature for extended periods. However, it requires proper equipment and adherence to safety guidelines to prevent spoilage and botulism. If you’re interested in canning tomato puree, consult a reputable canning guide and follow the instructions carefully.
Troubleshooting Common Issues
Even with the best techniques, you might encounter some common issues when making tomato puree. Here are some solutions to help you troubleshoot and achieve the perfect puree every time.
Puree is Too Thin
If your puree is too thin, continue simmering it on the stovetop to reduce the liquid content. You can also add a small amount of tomato paste or cornstarch slurry to thicken it.
Puree is Too Thick
If your puree is too thick, add a little water or vegetable broth to thin it out. Stir well until the puree reaches the desired consistency.
Puree is Too Acidic
If your puree tastes too acidic, add a pinch of sugar, a small pat of butter, or a pinch of baking soda to balance the flavor. Be careful not to add too much baking soda, as it can affect the texture and flavor of the puree.
Puree is Bland
If your puree tastes bland, add salt, pepper, and other spices to taste. You can also sauté onions, garlic, carrots, or celery in a little olive oil and add them to the puree for added flavor.
Puree is Bitter
Bitterness in tomato puree can sometimes be caused by overcooking or using tomatoes that are not fully ripe. To reduce bitterness, add a pinch of sugar or a small amount of cream.
Making tomato puree from canned tomatoes is a simple and rewarding process. By understanding the different methods, following these tips, and troubleshooting common issues, you can create a versatile and flavorful ingredient that will elevate your cooking.
Can I use any type of canned tomatoes for making puree?
Generally, you can use any type of canned tomatoes, including whole peeled, diced, crushed, or even stewed tomatoes. However, whole peeled tomatoes tend to yield the smoothest puree because they typically contain fewer added ingredients and have a higher tomato-to-liquid ratio. Diced tomatoes might require a bit more blending or straining to remove any lingering pieces.
Stewed tomatoes, on the other hand, often contain added herbs and spices, which can alter the flavor profile of your final puree. If you’re using them, be mindful of these additions and adjust your recipe accordingly. Regardless of the type you choose, opt for high-quality canned tomatoes for the best flavor and texture.
What equipment do I need to make tomato puree from canned tomatoes?
The essential equipment includes a blender or food processor and a fine-mesh sieve or food mill. A blender or food processor is crucial for breaking down the tomatoes into a smooth consistency. A high-powered blender will generally produce a silkier puree with less effort.
The fine-mesh sieve or food mill is used for removing the seeds and skins, resulting in a smoother and more refined final product. While not strictly necessary, these tools significantly improve the texture. A rubber spatula is also helpful for pushing the puree through the sieve.
How long does homemade tomato puree last?
Homemade tomato puree, properly stored, can last for up to 3-4 days in the refrigerator. Ensure you store it in an airtight container to prevent contamination and maintain freshness. It’s best to use it within this timeframe for optimal flavor and quality.
For longer storage, freezing is an excellent option. You can freeze the puree in airtight containers or freezer bags for up to 2-3 months without significant loss of quality. Consider freezing in smaller portions for easier thawing and use in future recipes.
Why is my tomato puree sometimes watery?
A watery tomato puree usually results from excess liquid in the canned tomatoes or inadequate cooking time. Canned tomatoes can sometimes contain a significant amount of liquid, which dilutes the puree. If you’re using a blender or food processor, start with less liquid and add more as needed to achieve the desired consistency.
To reduce wateriness, you can simmer the blended puree in a saucepan over medium heat, uncovered, until the excess liquid evaporates and the puree thickens. This process concentrates the tomato flavor and improves the overall texture. Stir frequently to prevent sticking and scorching.
Can I add flavorings to my homemade tomato puree?
Absolutely! Adding flavorings is a great way to customize your tomato puree to suit your specific needs and preferences. You can incorporate herbs like basil, oregano, or thyme, as well as garlic, onions, or even a pinch of red pepper flakes for a subtle kick.
Consider adding these flavorings during the simmering process to allow the flavors to meld and infuse into the puree. Alternatively, you can add them after blending for a fresher, more vibrant flavor. Experiment with different combinations to find your favorite flavor profile.
How does homemade tomato puree compare to store-bought?
Homemade tomato puree generally offers a fresher and more vibrant flavor compared to store-bought versions. You have complete control over the ingredients, ensuring that there are no unwanted additives, preservatives, or excessive amounts of sodium. This allows you to create a healthier and more personalized product.
Store-bought purees, while convenient, can sometimes lack the depth of flavor and freshness found in homemade versions. They may also contain added sugars or citric acid to enhance shelf life. However, if time is a constraint, a good quality store-bought puree can be a suitable alternative.
What are some common uses for homemade tomato puree?
Homemade tomato puree is incredibly versatile and can be used in a wide array of dishes. It serves as a fantastic base for pasta sauces, soups, stews, and chili. Its smooth texture and rich tomato flavor elevate these dishes, providing a foundation for other ingredients to shine.
It’s also excellent for making homemade pizza sauce, enchilada sauce, or even as a simple topping for bruschetta. Furthermore, it can be used to add depth and richness to braised meats and vegetable dishes. Its versatility makes it a staple in many kitchens.