How To Sieve Tomatoes For Tomato Puree
A simple step-by-step guide to sieve tomatoes
Materials
- Ripe Vibrant Tomatoes
Instructions
Selecting Ripe Tomatoes
- Choose ripe tomatoes with vibrant colour and a slightly soft texture. Varieties such as Roma, San Marzano, or plum tomatoes are commonly used for sieving due to their meaty texture and low water content.
Washing and Preparing the Tomatoes
- Rinse the tomatoes under cold water to remove any dirt or impurities. Remove the stems and any blemished or damaged parts of the tomatoes.
Blanching the Tomatoes
- Fill a large pot with water and bring it to a rolling boil. Carefully place the tomatoes in the boiling water for about 30-60 seconds. This blanching process helps loosen the skin, making it easier to remove later.
Shocking the Tomatoes
- Using a slotted spoon or tongs, transfer the blanched tomatoes into a bowl filled with ice water. This "shocking" process helps cool the tomatoes rapidly and stops the cooking process. Allow them to sit in the ice water for a couple of minutes.
Peeling the Tomatoes
- Once the tomatoes have cooled, remove them from the ice water. The blanched tomatoes will have loosened skins. Starting from the bottom or where the skin has already split, gently peel off the skin using your fingers or a knife.
Removing Seeds and Unwanted Solids
- Cut the peeled tomatoes in half and scoop out the seeds and jelly-like pulp using a spoon. Discard the seeds and any tough or undesirable parts of the tomato. This step is crucial in achieving a smooth, seedless tomato puree.
Sieving the Tomatoes
- Place a fine-mesh sieve or a food mill over a large bowl or container. Working in batches, press the tomato halves through the sieve or food mill, using the back of a spoon or a pestle. This will separate the tomato flesh from any remaining solids, resulting in a smooth tomato puree. Repeat the process until all the tomatoes are sieved.
Storing Sieved Tomatoes
- Once sieved, the tomatoes are now transformed into sieved tomatoes or tomato puree. Transfer the puree to airtight containers or sterilised glass jars, leaving a little headspace to allow for expansion during freezing or refrigeration. Store in the refrigerator for immediate use or freeze for longer-term storage.
