Any variety will work. Plum tomatoes are commonly used for tomato purees.
Cut the stem area off the top of the tomato, then cross-cut a slit into the bottom of the tomato. This promotes even cooking and makes it easier to peel the tomato skins off later.
Leave them in the cold water for 5 minutes or until the skins begin to split. This is called blanching and loosens the skin for easy peeling.
Some people leave the skins on and allow them to be pureed.
Remove the seeds and juice if you do not want those parts. This is optional.
If you have removed the juice and seeds, you will have a thicker puree and it will be a darker red color.
This entire step is optional, but will allow the tomato puree to keep longer. Some cooks prefer to use the pure tomato puree and not add the other ingredients. You can also add sauteed onions and/or green peppers to cook with the tomato puree. Simmer the puree until you have the desired consistency. This time can vary depending on the type of tomato you are using. The time frame can range from 30 minutes to 1 hour. Remove the lid after the first 20 minutes to allow the puree to cool down.
If you are planning on storing the puree for a long period, be sure to follow proper preserving guidelines, such as creating a proper acidic balance, reheating to a boil before storage and using clean storage jars to avoid bacteria growth. Another way to store the puree is to freeze it in an ice cube tray and store the frozen puree cubes in a bag in your freezer. This takes up less space and allows you to access varying amounts of puree as needed.
