Do you need stewed tomatoes or tomato puree for your dinner recipe? You can make either from scratch in under 30 minutes.
When we moved to Ecuador in 2013, I often could not find canned tomatoes. I adapted my recipes to use fresh tomatoes instead. Canned tomatoes are easier to find now but I prefer using fresh ingredients so I still make my own sauces.
My favorite chili recipe calls for cans of stewed tomatoes, tomato sauce and tomato paste. I make it using only unstrained tomato puree. Thought I would share with you how I make it.
Simple steps to tomato puree or stewed tomatoes
Ingredients (multiply the tomatoes by the number of cups you desire, up to 12 cups)
3/4 pounds ripe tomatoes for each 1 cup of stewed tomatoes or tomato puree
(These photos are with 2 1/4 lbs of tomatoes.)
|2 1/4 pounds of tomatoes to make 3 cups of puree|
|Chopped tomatoes ready to boil|
Once there are small bubbles, reduce heat and simmer, stirring frequently, for 10 to 15 minutes. As the water releases, your cut tomatoes will become stewed tomatoes.
|Stewed Tomatoes after 12 minutes simmering|
Remove pan from heat and cool. If you want stewed tomatoes, you are finished and can use them now. If you want tomato puree, pour contents into a blender and use the puree setting.
If you want to remove the seeds and skins for a smoother puree, strain the liquid through a fine mesh sieve. The remaining liquid is the tomato puree and ready to be used in your favorite recipe. If it is too watery, return it to the pan and simmer to reduce and thicken the puree.
In my home, I use the puree without straining it for chili because my goal is to have a sauce similar to a combination of stewed tomatoes, tomato sauce and tomato paste. I find the unstrained puree fits this requirement perfectly. I pour the fresh puree in my slow cooker with a bunch of other ingredients and 4 hours later, eat delicious chili.
|Chili using homemade tomato puree|
What is your favorite food using tomato puree or stewed tomatoes?