Tomato purée is a staple of Greek cooking, and making it at home is quick and simple. Traditionally tomatoes were grated on a box grater, but using a food processor is far easier and yields consistent results.
To prepare, core the tomatoes and place them in the food processor. Halving or quartering the tomatoes lets you fit more at once, but it’s not essential—just pulse the machine until the tomatoes break down into a smooth purée.
Continue processing for an extra minute so the skins are finely chopped and fully incorporated. You may still see tiny flecks of skin, but they soften and disappear into the sauce during cooking, so they won’t affect texture or flavor.
I switched to a food processor last summer when my garden produced a large crop, and now I rarely reach for the grater. For small, immediate needs a grater is still convenient, but I usually freeze batches of purée, so I have it ready whenever I need it.
Advantages of using a food processor for tomato purée:
- The skins are retained and blended in, reducing waste while preserving flavor.
- Seeds become less noticeable because they are partially pulverized.
- Making large batches for freezing is straightforward and time-efficient.
- It’s ideal for dealing with garden surpluses—quickly process and freeze extra tomatoes.
- Firm tomatoes puree more effectively in a processor than they do when grated.
Have you tried other methods for making tomato purée? Techniques like briefly blanching and peeling before processing, or using a blender or immersion blender, can also work depending on the texture you want.
Recipes that use tomato purée:
Beef with Artichokes (Moschari me Agkinares)
Beef with Green Beans (Moschari me Fasolakia)
Beef with Quince (Moschari me Kydonia)
Calamari Cooked in Wine (Kalamarakia Krasata)
Eggs Scrambled in Tomatoes (Strapatsada)
Fried Eggplant with Garlicky Tomato-Vinegar Sauce (Tiganites Melitzanes me Skordo kai Ntomata)
Peppers in Tomato Sauce with Feta (Piperies me Feta)
Spaghetti with Meat Sauce (Makaronia me Kima)
Spaghetti with Tomato Sauce and Myzithra Cheese (Makaronada)
Tomato-Pepper Sauce (Saltsa me Ntomata kai Piperia)
Zoe’s Green Beans (Fasolakia tis Zoes)