Freezing Tomato Puree
 
 
Fresh, ripe, end-of-season tomatoes are reduced into a puree to keep in the freezer for the taste of summer all winter long.
Author:
Ingredients
  • Tomatoes (best varieties are plum or San Marzano because of its firm flesh but most varieties will do.)
  • *With the variety of tomatoes available, it is virtually impossible to give exact amounts.
  • The following is a technique rather than a traditional recipe.
Optional:
  • Garlic Cloves, peeled
Tools needed:
Instructions
  1. Using a sharp serrated knife, cut out the stem of each tomato. Slice into quarters lengthwise.
  2. Remove any yellow or white parts of the tomato and place into a large stockpot over high heat. If using garlic, add to the tomatoes.
  3. Using a potato masher, mash the tomatoes and garlic, if using, into a pulp and continue to stir and mash for about 10 minutes over high heat until completely dissolved.
  4. Let cool for a minute.
  5. In batches, place tomato mash into a food mill fitted with the small or medium-small disc(holes should be just a little smaller than seeds so that they do not go into the puree). Turn the handle back and forth and puree the tomatoes into a bowl. Discard the seeds and skin left in the mill. OR Place tomato mash into a fine mesh strainer and press against the mesh using a wooden spoon to extract the puree into a bowl.
  6. Check consistency and if you desire a less watery puree (I do), pour the puree back into the rinsed large stockpot and bring to a boil over high heat. Boil and stir occasionally until thickened to desired consistency.
To prepare the jars:
  1. Wash in a dishwasher and keep warm until ready to use.
To jar tomatoes:
  1. Remove the puree from the heat let cool until steam no longer escapes when stirred. About 10-15 minutes depending on the quantity of tomatoes.
  2. Ladle tomato puree into the warm jars leaving about 2 inches from the top of the jar.
  3. Once all jars are filled, place lids on, then secure with rings. Place jars in the refrigerator overnight.
  4. The next day, place your jars into the freezer until ready to use.
To use frozen puree:
  1. You don't need much advance notice to defrost your puree. If you think of it, take out in the morning and let defrost all day in the fridge. For last-minute use, remove lid and place jar in hot, NOT BOILING, water and let sit for a few minutes, or rinse under hot water from the faucet. Check and see if defrosted around the edges, then pour puree into a pan and heat over medium heat, mashing with a wooden spoon until the puree is completely defrosted.
Notes
*It is important that you make sure your jars are WIDE MOUTH and that the packaging depicts them as freezer safe. If you do not have wide mouth, there is greater chance that the pressure could build in the jar in the freezer and possible crack.

Links to equipment is provided as a resource in hopes it is helpful. It is exactly the same equipment I own, except for the stockpot (but I have something very similar). It is important to note that I do receive a very small compensation for purchases, which might buy me a cup of coffee. I just hope the picture and reviews are helpful.
Recipe by FamilyandForks at https://www.familyandforks.com/freezing-season-tomato-puree/