How do you puree tomatoes?

Basic Method:

1. Prepare the tomatoes: Wash the tomatoes and remove the stems. If you want to remove the skin, blanch them for 30-60 seconds in boiling water, then plunge them into ice water. Peel off the skins.

2. Chop or quarter the tomatoes: This helps them fit better in your food processor.

3. Puree in a food processor: Add the tomatoes to a food processor and pulse until smooth. You can adjust the consistency by pulsing for longer or shorter periods.

4. Strain (optional): If you want a very smooth puree, you can strain the puree through a fine-mesh sieve to remove any seeds or pulp.

5. Use immediately or store: Use the puree fresh or store it in an airtight container in the refrigerator for up to 5 days or freeze it for longer storage.

Variations:

* For a chunky salsa: Pulse the tomatoes in the food processor for a shorter amount of time, leaving some chunks.

* For a smooth, thick sauce: Add a tablespoon or two of olive oil to the food processor with the tomatoes for a richer flavor.

* For a flavorful base: Add garlic, onions, or spices to the food processor with the tomatoes.

Tips:

* Use ripe tomatoes: For the best flavor, use ripe, flavorful tomatoes.

* Don't overfill the food processor: Leave some space in the processor to allow the tomatoes to move freely.

* Pulse, don't blend continuously: Pulses help prevent the tomatoes from turning into a watery mess.

* Use a blender if you don't have a food processor: But be careful, it might be a bit messier!

Enjoy your fresh tomato puree!