How to Make Tomato Puree at Home in a Mixer Grinder — Smooth, Preservative-Free

Store-bought tomato puree contains preservatives, stabilisers, and often has a cooked, slightly metallic taste from the industrial processing. Homemade tomato puree is fresher, tastes closer to real tomatoes, and takes 10 minutes from start to finish.

The mixer grinder makes smooth tomato puree without straining in most cases — particularly if you use the blanching method that removes the skin before grinding. This guide covers the complete method, how to make it very smooth without straining, how to make tomato paste (thicker version), and how to store and freeze large batches.

Method 1 — Blanching Method (Smoothest Result)

Why Blanching Works

Tomato skin is the main obstacle to smooth puree. The skin doesn't blend completely even in a powerful mixer — it remains as fine specks or stringy pieces in the final puree. Blanching loosens the skin in under 3 minutes, making it peel off in seconds. The result is skinless tomato flesh that blends to a perfectly smooth puree without any need to strain.

Ingredients

• 6-8 large ripe tomatoes (Roma/plum tomatoes give a thicker puree; regular tomatoes give a thinner one)

• Water for blanching

• Optional: pinch of salt, half teaspoon sugar

Method

1. Score an X on the bottom of each tomato with a sharp knife — just deep enough to cut the skin.

2. Bring a pot of water to boiling. Drop the tomatoes in and cook for 2-3 minutes until the skin at the X begins to peel back.

3. Remove with a slotted spoon and immediately transfer to a bowl of cold water for 1 minute. This cold shock stops the cooking and makes the tomatoes safe to handle.

4. Peel the skin off from the X mark — it comes off in large sections easily.

5. Remove the tough core at the top. Quarter each tomato.

6. Place in the liquidising jar of the mixer grinder. Blend at high speed for 30-45 seconds until completely smooth.

7. Optional: for extra smooth tomato puree without straining, blend for a full 60 seconds. The long blend time breaks down any remaining cellular structure.

Method 2 — Quick No-Blanch Method

When to Use This

When you need tomato puree quickly without the blanching step. Works for recipes where a small amount of skin texture is acceptable.

8. Quarter raw tomatoes. Remove the core.

9. Blend in liquidising jar at high speed for 60 seconds.

10. For perfectly smooth tomato puree without straining: blend an extra 30 seconds. Most modern mixer grinders with sharp blades break down the skin sufficiently.

11. For absolute smoothness: push through a fine sieve once using the back of a ladle.

How to Make Tomato Paste (Thicker Concentration)

Tomato paste is simply reduced tomato puree — same process, then cooked further to concentrate.

12. Make tomato puree using either method above.

13. Pour into a wide, heavy-base pan.

14. Cook on low heat, stirring every 5 minutes, for 20-30 minutes until the volume reduces by approximately half and the colour deepens to a deep brick red.

15. The paste should coat the back of a spoon thickly.

16. Cool and store in small portions — paste is more intensely flavoured and you use less per dish than puree.

How to Store and Freeze Homemade Tomato Puree

Refrigerator Storage

Pour into a clean airtight glass jar. Drizzle a thin layer of oil on top of the puree surface — the oil layer creates a barrier that slows oxidation and surface mould. Refrigerate. Use within 3-4 days.

Freezer Storage — Year-Round Supply

Pour fresh puree into ice cube trays. Each cube is approximately 2 tablespoons — the right quantity for one serving of Indian curry. Freeze until solid (4-6 hours). Transfer the frozen cubes to a zip-lock bag. Label with date. Use directly from frozen in curries — the cube melts in the pan in 60 seconds of heat. Lasts 2-3 months in the freezer with no loss of quality.

Best Mixer Grinders for Tomato Puree

Tomato puree is a light grinding task — even 500W handles it comfortably. The Acura Plus 500W with 4 jars gives the right jar set for both the liquidising jar (for pureeing) and chutney jar (for smaller quantities). 5-year motor warranty.

The Acura Plus 750W is the best all-round mixer that handles tomato puree alongside harder tasks — masala grinding, coconut chutney, and batter. At Rs. 3,399 with 5-year motor warranty, it is the best value for a household that grinds multiple ingredient types

Related Guides

→ How to Grind Wet Coconut Chutney in a Mixer Grinder

→ How to Make Tomato Soup with a Hand Blender

→ How to Clean a Mixer Grinder Jar Properly

Frequently Asked Questions

How to make smooth tomato puree without straining?

Blanching method: boil tomatoes 2-3 min, peel skin, blend 60 seconds. This gives perfectly smooth puree without straining because the skin — the main cause of texture — is removed before blending. Without blanching: blend for 60+ seconds and the modern mixer grinder breaks skin down sufficiently for most recipes.

How long does homemade tomato puree last?

Refrigerator with oil layer on top: 3-4 days. Frozen in ice cube trays: 2-3 months. Frozen cubes are the best long-term storage — thaw in the pan instantly, taste identical to fresh, and allow bulk making when tomatoes are cheap and in-season.

What is the difference between tomato puree and tomato paste?

Tomato puree is blended raw or lightly cooked tomatoes. Tomato paste is tomato puree cooked on low heat for 20-30 minutes until reduced by half — twice as concentrated, deeper colour, more intense flavour. Recipes using paste call for smaller quantities than puree. You can substitute: 1 tablespoon paste = 3 tablespoons puree (approximate).

Conclusion

Homemade tomato puree takes 10 minutes with the blanching method and lasts 3-4 days refrigerated or 2-3 months frozen. Fresh tomato puree from a mixer grinder tastes significantly better than commercial canned or bottled versions, with no preservatives and the natural sweetness of ripe tomatoes.

Shop Wonderchef Mixer Grinders
Acura Plus 500W | Acura Plus 750W | Galaxy 750W — for tomato puree and all Indian grinding.