Due to the concern about excessive fructose in canned tomato purée, it is a good idea to make your own. This is a basic recipe, but feel free to experiment with seasonings such as basil, oregano, or parsley.
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 1 Tbsp. garlic-infused olive oil
- 5 medium tomatoes, cored, seeded, and diced
- 1 tsp. sea salt
- ¼ tsp. ground black pepper
- Heat oil on medium-low in a large saucepan. Add tomatoes and stir. Season with salt and pepper. Sauté, stirring occasionally, 15–20 minutes or until tomatoes are soft and broken down. Remove from heat and let cool.
- Transfer cooled tomatoes to a food processor and blend completely. Set a large strainer over a large bowl and strain mixture. Press down with a large spoon to completely separate solids in strainer from purée in bowl.
- Transfer to an airtight container and store in refrigerator for 5–7 days or in freezer for 3–4 months.