Tomato Puree

During tomatoes season, I puree fresh tomatoes and add ’em to soups and chili. Somehow it gives these hot dishes a creamier texture. And then (of course) I thought “why not try canning it?!”

This is one of the most nutritiously simple canning recipes I’ve made with tomatoes: no blanching, peeling, seeding or boiling down to thicken. It has a quick processing time as well. Of course, if you are particular about seeds and peels, you could “make” this recipe and run the liquid through a strainer to catch seeds and such. But who has that kind of time in September?!

pureed tomato soup base

Equipment. That is the catch! You’ll need a good, strong blender, vinegar, salt (optional) and pressure canning equipment.

Tomato Soup Puree

  • 7 quart jars
  • 28 C tomato puree
  • 1 tsp salt per jar
  • 2 Tbs vinegar per jar


  1. As always, wash fruits. If using large tomatoes, sliced into quarters, medium size into halves, small ones wholetomato puree for winter soups
  2. Fill blender 3/4 full (if you have a strong blender). My Bosch handles it well.
  3. Pulse 2-3 times until tomatoes are broken down, then let ‘er  whizz ’em into a creamy liquid (approx 30 seconds for my blender)
  4. Once seeds and skin are thoroughly pureed, pour into a large pot.
  5. Measure liquid contents as you go, until there’s an accurate 28 C (7 quarts). I like to measure by pouring the puree into a quart jar at the level needed, then into the pot. Keep track!
  6. Bring pureed tomatoes to a simmer and let it go for 10-or-so minutes.
  7. Foam will develop and ought to be skimmed off or wait until foam begins rising to overflow pot, then remove from heat and stir down.
  8. Once foam is removed, cover pot with lid so liquid doesn’t evaporate.
  9. Once heated throughout, take clean jars and add 1 tsp salt and 2 Tbs of vinegar to each.
  10. Ladle hot tomato puree into jars leaving 1 inch headspace and pressure can (or waterbath) according to altitude.
  11. Use as a base for winter soups and chili, a base for slow-cooking roast or chicken.


Pressure Canner

At just over 2,000 ft in elevation and with a weighted-gauge pressure canner, I process quarts for 20 minutes at 15 lbs pressure. While these are the recommendations for tomato sauce, know that your liquidy-goods will be more than done.

Waterbath Canner

If wishing to waterbath this recipe, according to my altitude (over 2,000 ft elev) I ought to process my quarts for 40 minutes.