Food Network Kitchen’s Tomato Puree as seen on Food Network.
Recipe courtesy of Young Sun Huh for Food Network Kitchen

Tomato Puree

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 2 cups
Making your own tomato puree is one of the best ways to use up excess tomatoes in the summer when they’re at their peak. The tomatoes are cooked, pureed and then strained, resulting in a thick, smooth, concentration of tomato goodness. You’ll find no shortage of ways to use it, whether in sauces, soups, stews, pilafs or pizza.



  1. Put the tomatoes in a large pot and bring to a boil over medium-high heat. Reduce to a simmer and continue to cook until the tomatoes have broken down and the juices have thickened and are almost dry in the pot, 15 to 20 minutes.
  2. Let cool slightly, then puree in a food processor or blender. Strain through a sieve, pushing down on the solids. The strained puree should be thick enough to fall slowly from a spoon and have a concentrated tomato flavor. Keep in mind that the puree will continue to thicken as it cools. If it's too watery, simmer the puree again until it reaches the desired thickness.
  3. Let cool, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooled puree in measured portions or can it in jars.