Tomato Puree For Pasta

Instructions

1. Prepare the Tomatoes: Start by washing the ripe tomatoes and cutting them in half. Remove the cores and any blemishes. If desired, you can blanch the tomatoes by scoring the bottoms with an X and briefly immersing them in boiling water for easier peeling.

2. Cook the Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.

3. Simmer the Tomatoes: Add the prepared tomatoes into the saucepan with the aromatics. Stir occasionally and allow the mixture to simmer over low heat for about 30-40 minutes, until the tomatoes start to break down and release their juices.

4. Blend the Mixture: Once the tomatoes have softened, remove the saucepan from heat and let it cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. You can pass the puree through a fine mesh strainer for a smoother consistency, if desired.

5. Season to Taste: Return the pureed mixture back to the saucepan over low heat. Season with salt, pepper, and a handful of chopped fresh basil leaves for added flavor. Simmer for an additional 10-15 minutes, allowing the flavors to meld together.

6. Store or Use Immediately: Your homemade tomato puree is now ready to be used in your favorite pasta recipes. If you intend to store it, let the puree cool completely before transferring to airtight containers. It can be refrigerated for up to a week or frozen for longer storage.