Pureed tomato recipes

This is a detailed post that tells you how to make homemade tomato puree. I have shared step-by-step pictures and storage tips. Do try.

Try these simple recipes with tomato puree for yummy, refreshing dishes. From sauces to soup to pasta, this delicious ingredient works well in so many dishes.

This easy-to-follow guide will walk you step-by-step through the entire process of making homemade tomato puree from fresh or canned tomatoes.

Homemade tomato puree is a perfect way to use up an overabundance of tomatoes from your garden and is the base of many wonderful recipes.

Are you as swamped with tomatoes right now? Even though freezing isn't perfect, it is as close to eating raw as you can get and easy.

What is passata? Often referred to as tomato purée, passata is puréed and strained tomatoes. It adds a punch of flavor to sauces and more!

The best tomato puree substitutes to keep in your pantry so you can still make your favorite dishes even when you run out of tomato puree.

Making tomato purée from fresh tomatoes is so simple. But what is between tomato purée? This blog posts discusses tomato purée vs sauce, tomato purée vs passata, tomato purée vs strained tomatoes, and even discusses frozen tomato purée and how to properly store it and use it.

Here's another one of our most simple (and seriously delicious) tomato sauces we like for making all kinds of pasta and lasagna. You can use any type of jarred tomato purée for this recipe, but today we're using a very special Mutti brand tomato "passata" (puréed tomatoes typically available in glass jars instead of tin cans). The sauce cooks up in just under 30 minutes) which is why we always have a jar on hand.

Here you have many choices, starting with the tomatoes. Canned are by far the most convenient, and they’re reliable all year long. Use whole if you want big chunks, diced for smaller pieces. In the summer, try fresh tomatoes for a real treat; the kind is less important than the ripeness—you want them downright squishy. I never peel or seed tomatoes anymore, which are both a pain and reduce flavor. To avoid tough skins—and eliminate the task of chopping—pulse them in a food processor until as…