Step 1

Wash and quarter all the tomatoes. Then choose your processing method.

Step 2

Pass the tomatoes through an electric strainer or food mill, which will naturally strain out the core, seeds, and peel.

Step 3

Blanch and peel the tomatoes. Then, slice them in half, remove the core, stem end, and seeds, and chop them finely with a sharp knife.

Step 4

Transfer the tomatoes to a colander over a bowl and leave them to stand for 15 minutes to drain excess liquid.Alternatively, to skip the blanching/peeling steps, chop the tomatoes into small pieces, bring them to a boil, and then simmer for 10-15 minutes until they soften. You can then puree the tomatoes and press them through a fine-mesh sieve to remove the seeds/peel/pulp.

Step 5

Transfer the remaining tomatoes to a food processor/blender (or use an immersion blender) and blend them into a puree.

Step 6

If you find the consistency of the puree a little too thin, allow it to reduce ever so slightly on the stovetop to your desired consistency/texture and taste. Keep in mind that reducing it too much will turn it into passata.

Step 7

Store in a clean air-tight container. Keep in the fridge for 7-10 days or in the freezer for up to 6 months.