Homemade tomato puree, just like our grandparents used to make

Homemade Tomato Puree: Family, Tradition and Authentic Flavor

Among the most iconic aromas of Italian cuisine is that of homemade tomato sauce . A fundamental ingredient that we find in iconic dishes such as Neapolitan ragù , Bolognese ragù, gnocco alla sorrentina or aubergine parmigiana .
Tomato puree is nothing more than a sauce obtained by cooking and processing tomatoes until a smooth and homogeneous sauce is obtained, rich in flavour.

Today we are used to finding it on the supermarket shelves, in a thousand variations and consistencies. But once upon a time in many families, in some still today, making the passata at home was a real ritual, a moment of family unity and a guarantee of quality.

Making tomato preserves at home is a simple but powerful gesture: it is rediscovering the values ​​of tradition, it is taking care of your diet, it is passing on memories and scents that remind you of Sunday lunch and laughter in the kitchen.

How to make tomato puree at home: recipe and tips

Although this practice is less widespread today, making tomato puree at home is not at all complicated. All it takes is a little time, good ingredients and the right tools - such as well-sterilized canning jars .

✅ You will need:

• Ripe tomatoes (San Marzano are ideal)
• Narrow-hole vegetable mill
• Preserving jars with airtight lids
• Large pot
• Clean dish towels
• Kitchen tongs

🔸 Procedure for making homemade tomato puree

1. Sterilize the jars
   Fill a large pot with water, insert the jars (separating them with a cloth) and bring to a boil for at least 30 minutes. Let them cool completely before removing them.
2. Wash and cut the tomatoes
   Remove stems and blemishes, cut into pieces and place in a large pot.
3. Initial cooking of tomatoes
   Cover with a lid and cook for 7-8 minutes over medium heat, stirring often.
4. Passatura
   Pass the still hot tomatoes through a food mill with narrow holes to remove the skins and seeds.
5. Thicken the sauce
   Return the sauce to the heat and cook over low heat for about 15 minutes, stirring occasionally.
6. Potting
   Once cooled, pour the sauce into sterilized jars, leaving 2-3 cm from the edge.
7. Sealing and vacuum packing
   Seal tightly and turn the jars upside down. Repeat boiling in water for another 30 minutes to activate the vacuum.
8. Vacuum control
   Once cooled, press the center of the cap: if you do not hear any click , the vacuum has occurred correctly.

📦 Preserving homemade tomato puree

If the process has been carried out correctly, the jars of tomato puree will keep perfectly for up to 10-11 months .
Once opened, however, it is advisable to keep it in the refrigerator and consume it within 4 days .

The ideal jars for you:

If you have decided to rediscover this beautiful Italian tradition and want to make tomato puree at home , make sure you have the right containers. On Alberoshop.it you will find a wide selection of jars for preserves : resistant, hygienic and ready to accompany you in this experience of taste and memory.

Making tomato sauce at home: more than a recipe

Making tomato puree at home is not just a recipe : it is a journey into our history, into the scents of summer, into childhood memories.
It is an act of love, simple and authentic, that is worth rediscovering.