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Tomato Puree

Lucy's picture
This easy to prepare tomato puree is made with added mixed vegetables. Cooked together and strained with bay leaf and celery for flavor, this tomato puree can be used in soups or for cooking in meals.
  Tomatoes 4 Quart
  Onion 1 Small, sliced
  Celery stalks/Celery leaves 1
  Bay leaf 1
  Salt 2 Teaspoon
  Paprika 1⁄4 Teaspoon

Cook all ingredients until tomatoes are tender, then rub it through a strainer.
Boil the pulp until it is reduced to one half the original volume.
Seal in hot clean jars

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 744 Calories from Fat 67

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.2 g5.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4102.6 mg170.9%

Total Carbohydrates 163 g54.2%

Dietary Fiber 48.9 g195.5%

Sugars 105.6 g

Protein 35 g70.4%

Vitamin A 648.5% Vitamin C 820.4%

Calcium 43.6% Iron 62.8%

*Based on a 2000 Calorie diet

Tomato Puree Recipe