" Blog da Horta Biológica: Homemade Tomato Puree

Homemade Tomato Puree

Too much tomato? Time to make homemade tomato puree!


August is the month of harvesting tomatoes and, when there is a lot, the best way to keep them for a long time is to make puree. There are countless possible recipes and in this post we are going to share how we make ours at home. Watch our educational video ate the end of the post.





Let's jump into our recipe!


Ingredients



  • 5 kgs Tomato. We used a mix of the varieties we had in the garden (oxheart and marmande)
  • 100ml Olive oil
  • 2 Onions
  • 6 Garlic cloves
  • 1 TBSP Salt
  • 1 TBSP Oregano
  • 1 TBSP Basil
  • 1 TBSP Parsley
  • 1 TBSP Provence herbs
  • 1 Tsp Turmeric powder

With these quantities we obtained 7 bottles of 500g of tomato puree.

The final amount of puree will always depend on the amount of juice released by the tomato.  To be on the safe side, it is always good to have several bottles available (already sterilized) be start making the puree.



How To Do It


  1. Wash tomato and leave it in hot water for no more than 5 minutes.
  2. Meanwhile, chop the onions and garlic. 
  3. Before start peeling tomato, remove the ends.
  4. Remove the skin. Having stayed in hot water the skin will come off easily. 
  5. In a large pan, add the olive oil.
  6. Add the chopped onions and garlic.
  7. Braise.
  8. Cut tomato over the pan to avoid juice loss.
  9. Add salt, oregano, basil, parsley, Provence herbs, and turmeric powder.
  10. Mix well.
  11. Cover the pan and boil for 50 minutes, stirring occasionally.
  12. After boiling, mix it all with a hand blender.
  13. Pour into glass containers while the puree is still hot, without overfilling. 
  14. Close the lids tightly (use gloves for the containers will be very hot).



Storage


  1. Place the containers upside down until vacuum is made (you can usually hear the lid popping when all the air has left the container).
  2. Before storing the containers, you should test to see if they are under vacuum. If the lid is immobile and sucked down, it's under vacuum. If the lid moves (that is, if it goes down when you press it as it does when you press a button), there's no vacuum.
  3. Containers that are not under vacuum must be kept in the refrigerator to be used first.
  4. Containers under vacuum are stored at room temperature, preferably in a cool dry place. They must be kept upside down to ensure vacuum and extend their shelf life.
  5. They can be stored for up to 2 years.

We hope you like our recipe! Watch our video with step-by-step instructions.



VIDEO - Homemade Tomato Puree













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