How to prepare tomato puree at home

The inviting scent of tomato, a beloved summer vegetable, can be kept intact thanks to tomato purée, homemade or purchased. Storage in a jar or box not only preserves the aroma and flavor of the tomatoes, but also preserves their contents.

“If you buy an industrial preserve, there are regulations that protect the safety of the consumer, but when you decide to prepare the puree at home you need to take some precautions, both if you choose the raw methodbe that to cottoHe observes Valentina Schirònutrition biologist and food science specialist.

«The raw method requires one blanching some tomatoes to remove the peel. The pulp obtained can be sieved in a vegetable mill to obtain a product with a homogeneous consistency. After that, the puree can be seasoned with aromatic herbs, especially basil, but also garlic or onion and stored in well-sterilized bottles. It will be cooked once opened ».

The cooked method, compared to the previous one, takes a little longer. Well washed tomatoes, they will go cooked together with the aromas chosen until the desired density is reached. Subsequently, the product obtained will be passed through a vegetable mill in order to remove the skins and always stored in previously sterilized bottles.
In both methods, the containers must be pasteurized boiling them for a long time in water.

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The rules for not taking risks

1. Before starting you need to proceed with the thorough washing hands, tools and work surfaces.

2. You must eliminate the tomatoes that are not perfectly intactdamaged and stained.

3. The tomatoes should be washed under running water, possibly after having left them for a while soaking with a spoonful of baking soda.

4. The natural acidity of tomato generally discourages the fearful botulinum, and this is an advantage. However, adding oil to the puree increases the risk of the toxin developing. Better to use the dressing once the jar is open.

5. When it comes to transferring the puree into the jars, the imperative is to hit the mark. In fact, dirtying the rim of the jars can mean an incorrect closure of the caps, which would irreparably compromise the conservation. Earnings a wide funnel and a ladle with spout.

6. The tomato puree must be inserted in freshly sterilized hot jars. If they are left to cool for a long time in the air, the bacteria have time to multiply and the work will be useless.

7. The jars they should not be filled to the brim: leave about two fingers from the edge. It is called “head space” and is used to create the vacuum

8. When you proceed to the pasteurization of jars filled with passata (a process that allows you to create a vacuum), the water level in the pot must exceed the cap of the containers by about 10 centimeters. Close with the lid to ensure a continuous and decisive boil for at least 40 minutes.

9. After 24 hours, the jars should be checked and verified that they are vacuum packed. Aren’t they? Repeat the process or keep them in the refrigerator and consume them immediately.

How a quality tomato puree is born

274424100% Tuscan tomatoes, sustainable agriculture, traceability of the product from the field to the bottle. And again: short supply chain, so the tomato is processed shortly after harvesting, and the use of steam cooking at a controlled temperature in order not to alter the flavor in the slightest. These are, in short, the ingredients of a recipe of excellence, which has brought a very popular puree and pulp to the tables of Italians.

“The Seasons of Italy is, for all its products, synonymous with great care starting from respect for raw materials, up to harvesting, which takes place with machines that make a first selection, to processing. Consumers have noticed this and for this they are rewarding us more and more », he comments Francesco Formisanomanaging director of the BF Group, the largest Italian agricultural company with its 9,600 hectares of land.

«We practice the so-called precision agriculture: thanks to geolocation it is possible to trace the life cycle of the product from the field to the consumer. This gives the guarantee of origin ». But why the Tuscan tomato? «Because he is synonymous with great quality. One datum above all, the level of sweetness, which is expressed in brix. The minimum is 4.5, our past reaches 9. Not to mention that the Tuscan origin, as confirmed by a Doxa survey, “enhances the product” for consumers. In short, it is a further guarantee compared to the made in Italy ».


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